Prepare the Hare: If not already done by your butcher, joint the hare into manageable pieces. Season with salt and pepper.

Brown the Hare: In a heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the hare pieces and brown on all sides. Remove the hare and set aside.

Sauté the Vegetables: In the same pan, add the pancetta and cook until it starts to render fat. Add the carrots, celery, onion, and garlic. Sauté until the vegetables are softened.

Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer until the wine has reduced by half.

Cook the Hare: Return the hare to the pan. Stir in the tomato paste and chopped tomatoes. Add the broth, rosemary, thyme, and bay leaf. Bring to a boil, then reduce to a low simmer. Cover and let it cook for about 1.5 to 2 hours, or until the hare is tender and the sauce has thickened.

Shred the Meat: Once the hare is cooked, remove it from the sauce. When cool enough to handle, shred the meat from the bones and return it to the sauce. Discard the bones.

Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to the package instructions. Drain, reserving some pasta water.

Combine Pasta and Sauce: Toss the pappardelle with the hare sauce, adding a little pasta water if needed to loosen the sauce.

Serve: Plate the pappardelle and sauce. Garnish with fresh parsley and a generous sprinkle of grated Parmigiano-Reggiano or Pecorino cheese.