Pappardelle with Rabbit Ragù
A sumptuous and tender rabbit ragù serves as a luxurious topping to wide ribbons of pappardelle pasta, creating a hearty and delicious dish suitable for special occasions.
Nutrition
Calories: 560cal
Carbohydrate: 65g
Protein: 45g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
4 Servings
Ingredients
- 1 rabbit, about 2 to 3 lbs, cut into pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 12 oz pappardelle pasta
- 3 tablespoons butter
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Instructions
- Season the rabbit pieces liberally with salt and pepper on all sides.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, which will take about 5-7 minutes per side. Remember to brown the meat in batches if necessary to avoid overcrowding the pot.
- Once browned, remove the rabbit pieces from the pot and set them aside on a plate. Add the onion, carrots, and celery to the pot. Cook until they are softened, about 8-10 minutes.
- Add the garlic and cook for an additional minute until fragrant. Stir often to prevent the garlic from burning.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 5 minutes.
- Return the browned rabbit pieces to the pot and add the crushed tomatoes, chicken stock, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the rabbit is very tender and easily pulls apart with a fork.
- While the ragù is simmering, cook the pappardelle according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Remove the rabbit pieces from the pot and allow them to cool slightly. Shred the meat using two forks, discarding the bones and any undesirable parts, then return the meat to the pot.
- Stir the ragù well, adjusting the seasoning with more salt and pepper if needed. For a richer sauce, stir in the butter until melted. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- Toss the cooked pappardelle with the rabbit ragù, coating the pasta thoroughly with the sauce.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley.
