pappardelle with hare sauce

Ingredients

• 14 oz flour
• 4 eggs
• 1 hare about 2.5 kg in weight
• 1 onion, chopped finely
• 2 cloves of garlic, chopped finely
• 1 stick of celery, chopped finely
• 1 carrot, chopped finely
• 1 sprig of rosemary, chopped finely
• 1 bunch of parsley
• 10 leaves of sage, five leaves chopped finely and the rest left for garnish
• 1 sprig of thyme
• 1 bay leaf
• 100 ml extra virgin olive oil
• 250 ml Chianti riserva or a full-bodied red wine
• 400 ml wine vinegar
• 500g canned organic whole peeled tomatoes
• 70g parmesan cheese, grated
• salt and pepper