Pappardelle alla Lepre. Pappardelle with Hare Sauce

Ingredients

• 1 Hare (or rabbit), jointed
• 3 tbsp Olive oil
• 100 g Pancetta, diced
• 2 Carrots, finely chopped
• 2 Celery stalks, finely chopped
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 1 cup Red wine
• 2 tbsp Tomato paste
• 400 g Canned chopped tomatoes
• 2 cups Chicken or vegetable broth
• 1 stick Fresh rosemary
• 1 stick Fresh thyme
• 1 Bay leaf
• Salt
• freshly ground black pepper
• 400 g Pappardelle pasta
• Salt for the pasta water
• Fresh parsley, chopped for garnish
• Grated Parmigiano-Reggiano or Pecorino cheese for serving