Egg Pappardelle with hare sauce

Once peeled and rinsed chop the carrot, the onion and the bacon with a mezzaluna. Melt the butter in a saucepan and add the carrot mix.After 2 minutes add the chunks of hare fillets and a inch of nutmeg; add salt and pepper and lightly fry over a medium heat; add the sieved flour, ladle the broth, constantly mixing, and simmer for 15 minutes.Cook the pappardelle in plenty of boiling salted water, drain them al dente into a soup tureen. Mix them with the hare sauce and serve warm.