Rabbit Ragu
Rabbit ragu is a classic rustic Italian dish celebrated for its depth of flavor and comforting character. This hearty sauce, slow-cooked with aromatic herbs, robust red wine, and sweet tomatoes, beautifully highlights the versatility of game meat. Typically served with wide pasta such as pappardelle, rabbit ragu is a testament to how simple ingredients, when given time and care, can come together to create a truly unforgettable culinary experience.
Ingredients for this recipe
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Preparation Steps
1
Cut the rabbit into manageable pieces. Season generously with salt and freshly ground black pepper.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Brown the rabbit pieces in batches on all sides until deeply golden. Remove and set aside.
3
In the same pot, sauté the chopped onion, carrots, celery, and minced garlic until softened and fragrant, about 8-10 minutes.
4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Add the red wine, deglazing the pot by scraping up any browned bits from the bottom.
5
Add the canned tomatoes, chicken stock, rosemary sprigs, and bay leaves. Return the rabbit pieces to the pot. Bring to a gentle simmer.
6
Cover and cook over very low heat for 1.5-2 hours, or until the rabbit is falling-off-the-bone tender. Stir occasionally to prevent sticking.
7
Remove the rabbit pieces from the pot and, once cool enough to handle, shred the meat from the bones. Discard the bones and return the shredded meat to the sauce.
8
Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of the pasta water. Toss the pasta with the rabbit ragu, adding a little pasta water if needed to loosen the sauce. Serve immediately, garnished with fresh rosemary or parsley and a drizzle of olive oil.
