Spaghetti with rabbit sauce 

Is a delicious and tasty first course, ideal to propose in the menu combined with a light appetizer, which contains little fat and calories and a quick and easy vegetable side dish. This first course with meat sauce satisfies children and adults and is an excellent idea if you want to make a rich and tasty pasta dish, which respects the Italian tradition. Spaghetti with hare sauce are the perfect dish for those who want to put on the table the traditional and genuine taste of the Mediterranean diet, and as a dish it is an excellent ambassador of the best Italian cuisine in the world. 

The simplicity of Spaghetti with hare sauce, combined with the scent, genuineness and goodness of its sauce, will have a sure effect on your family or your guests, who can enjoy this recipe for lunch or dinner in the weekly menu, or during Sunday lunch. Spaghetti with hare sauce are a hearty recipe, simple in preparation, which will satisfy even the most difficult palates and lends itself well to be included among your recipes. Follow the tips for the preparation of this delicious dish step by step, and get good quality meat, well chosen: the success of this pasta is guaranteed!

Ingredients

480 g spaghetti

320 g rabbit pulp, chunks

200 g red wine

50 g lard, sliced

a small onion cloves

grated pecorino cheese

herbs

garlic

thyme

flour

cinnamon stick

extra virgin olive oil

salt

Pepper

Procedure

For the recipe of spaghetti with hare sauce, slice the onion finely. Chop the lard and brown it with a tablespoon of oil for 1-2 minutes, then add the hare pulp into chunks and brown again for 2-3 minutes over high heat. Add the sliced onion, a clove of garlic with the peel, a tablespoon of flour, and toast for 1 minute. Sprinkle with wine and a couple of tablespoons of water; salted, peppered, scented with a few cloves, a piece of cinnamon stick and a sprig of thyme. Reduce the heat to a minimum and cook for 1 hour and 30 minutes. Drain the hare chunks, transfer them to a plate, cover them with aluminum foil and keep them aside. Collect the sauce in a large pan. Boil the spaghetti, drain them slightly al dente, sauté briefly in the pan with the sauce, complete with a finely chopped herbs to taste, 2 tablespoons of grated pecorino cheese and add the hot pieces of meat.