Name: Fettuccine alla Lepre
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 1
Ingredients: 3 oz | Pete's Fettuccine; 1/4 cup | hare meat, finely chopped (substitute with rabbit or other game meat if unavailable); 1/4 cup | dry red wine; 1/4 cup | canned crushed tomatoes; 1/4 cup | onion, finely chopped; 1/4 cup | carrot, finely chopped; 1/4 cup | celery, finely chopped; 1 clove | garlic, minced; 1 tbsp | olive oil; 1/2 tsp | dried thyme; 1/2 tsp | dried rosemary; Salt and black pepper, to taste; Grated pecorino romano cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Marinate hare meat in red wine for 30 minutes.
Sauté onion, carrot, celery, and garlic.
Brown marinated hare meat in the skillet.
Add crushed tomatoes, thyme, rosemary, salt, and pepper. Simmer for 20-30 minutes.
Cook Pete's Fettuccine until al dente in salted boiling water. Drain and set aside.
Combine cooked fettuccine with hare sauce.
Transfer to a plate, garnish with parsley.
Sprinkle with pecorino romano cheese.

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