Rabbit Pappardelle

1. Soffritto Foundation:

   • Sauté vegetables in olive oil until soft
   • Traditional: Equal parts onion, carrot, celery
   • Cook until vegetables are sweet and tender

2. Meat Integration:

   • Add rabbit meat, brown thoroughly
   • Patience: Good browning = better flavor
   • Break up any clumps as meat cooks

3. Wine and Tomato Addition:

   • Add wine, reduce by half
   • Add tomatoes and stock
   • Slow cooking: Simmer 2-3 hours partially covered

4. Final Seasoning:

   • Add fresh herbs last 30 minutes
   • Adjust consistency with stock if needed
   • Texture: Should coat pasta nicely

Service: Over fresh pappardelle with grated cheese Wine: Italian reds - Chianti, Sangiovese, Brunello