Rabbit Ragu
Rabbit ragu is a rustic Italian dish that highlights the versatility of game meat. Slow-cooked with aromatic herbs, red wine, and tomatoes, this hearty sauce pairs perfectly with wide pasta like pappardelle. A dish steeped in tradition, rabbit ragu is a celebration of simple ingredients coming together to create a complex, comforting flavor.
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Elkészítési Lépések
1
Cut the rabbit into manageable pieces. Season with salt and pepper.
2
Heat olive oil in a large pot over medium heat. Brown the rabbit pieces on all sides, then remove and set aside.
3
In the same pot, sauté the chopped onion, carrots, celery, and minced garlic until softened and fragrant.
4
Stir in the tomato paste and cook for 1-2 minutes. Add the red wine, scraping up any browned bits from the bottom of the pot.
5
Add the canned tomatoes, chicken stock, rosemary, and bay leaves. Return the rabbit pieces to the pot. Bring to a simmer.
6
Cover and cook over low heat for 1.5-2 hours, stirring occasionally, until the rabbit is tender and the sauce has thickened.
7
Remove the rabbit pieces from the pot and shred the meat off the bones. Return the shredded meat to the sauce and discard the bones.
8
Cook the pasta according to package instructions. Serve the rabbit ragu over the pasta, garnished with fresh rosemary or parsley.
