Thursday, November 4, 2010

Pappardelle With Wild Rabbit Ragu

Recipe for ragu serves 6 you'll need;

1 wild rabbit, cleaned and cut into 3 pieces
2 carrots, peeled and diced
4 celery stalks, diced
1 large onion, chopped
200 g of pancetta, diced (optional)
8 garlic cloves
rosemary, chopped
sage, chopped
2 bay leaves
1 bottle (750ml) passata
1 cup of apple juice
chicken stock
olive oil
salt and pepper to taste
chopped parsley
grated parmesan
pappardelle or any wide pasta, cooked according to the packaging

Return the rabbit meat into the pot and mix well, add a little stock if the mixture is too dry, check for seasonings.Ladle some ragu over the pappardelle, top with some chopped parsley and drizzle with some extra olive oil. Don't forget the parmesan.

Flake the meat off the bones using 2 forks.

Pour passata and apple juice into the pot together with the herbs, let everything simmer for 2 hours.

Fry pancetta with some oilve oil if using til lightly brown then add the vegetables and saute til vegetables are soften. Add rabbit pieces and fry in the mixture for a few minutes.After 2 hours, the meat should be falling off the bones.

Thanks for 3 Hungry Tummy :p


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