900 g fresh pappardelle pasta dough
900 g fresh blue hare or wild rabbit
300 g red onions (about 2 medium)
50 g celery (about 1 stalk)
600 g carrots (about 4 jumbo), chopped
6 fresh bay leaves
4 juniper berries
1440 ml Burgundy red wine
60 g fresh white truffles
450 g butter
480 ml extra-virgin olive oil
60 g dark chocolate (100% unsweetened)
Calories: 620 kcal
Protein: 38 g
Carbohydrates: 42 g
Fat: 32 g
Saturated Fat: 15 g
Fiber: 5 g
Cholesterol: 120 mg
Sodium: 540 mg
Marinate boneless blue hare in red wine with carrots, celery, onion, bay leaves, and juniper overnight. Vacuum seal with marinade and sous vide at 145°F for 2 hours.
Roast the bones with vegetables and combine with strained marinade and tomato paste in a large pot. Simmer, blend, and reduce sauce. Return hare meat to reduced sauce.
Cook diced vegetables separately and add as garnish. Roll and cut pappardelle, cook until al dente, and toss with melted truffle butter and Parmesan.
Serve pasta in bowls with a cavity of ragout at center.
Wine pairing: Zio Baffa Organic Sangiovese Toscana 2017 
