Rabbit Pappardelle

Transform your rabbit into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Fresh pasta meets game ragù

Italian Comfort This preparation creates rich rabbit ragù served over fresh pappardelle, representing rustic Italian cooking at its finest.

Ingredients (Serves 8-10)

• 2 lbs rabbit meat, diced fine or ground coarse
• 1/4 cup olive oil
• 1 onion, diced fine
• 2 carrots, diced fine
• 2 celery stalks, diced fine
• 4 cloves garlic, minced
• 1/2 cup red wine
• 1 can (28 oz) San Marzano tomatoes, crushed
• 2 cups rabbit stock
• 2 tbsp fresh herbs (rosemary, sage, thyme)
• 2 lbs fresh pappardelle pasta
• Parmigiano-Reggiano for serving

Slow Ragù Method

1. Soffritto Foundation: Sauté equal parts onion, carrot, and celery in olive oil until soft, about 5-7 minutes. This is the foundation of your sauce.

2. Browning: Add rabbit pieces and brown on all sides, about 3-4 minutes per side.

3. Deglazing: Add wine and scrape up browned bits. Cook until reduced by half.

4. Braising: Add tomatoes and stock. Cover and simmer for 2-3 hours until rabbit is falling off the bone.

5. Shredding: Remove rabbit, shred the meat, and return to sauce.

6. Pasta: Cook pappardelle in salted boiling water until al dente, about 3 minutes for fresh pasta.

7. Serving: Toss pasta with rabbit ragu. Serve with parmesan.