Sear the hare in a hot pan and add the onion, garlic, carrot and celery.
Add the pumpkin and leeks then the tomato concasse.
Add the wine and jus and reduce.
Remove from the heat, correct the seasoning and add the chopped parsley.
Cook the pasta in boiling salted water.
Once cooked, drain and stir in the lemon oil.
Fold in the cooked pasta to the ragu and serve
Shaved parmesan optional.