Rabbit ragù is a simple recipe that will make your guests and family truly happy.
So this sauce is very easy to make and for a truly extraordinary result, the main ingredient is always love, plus patience and passion. But being that you are here reading this rabbit ragù recipe, I think you have all these characteristics.
In this case, pasta can be any because in Italy it is cooked differently from region to region and from city to city.
The key to cooking this rabbit ragout recipe is the quality of the ingredients, eating is life and we are exactly what we eat, never compromising on quality.
The ingredients are very few and can be found easily.
For advice on the rabbit, I always recommend that you contact your trusted butcher who will be able to advise you on what to buy.
Rabbit ragu recipe with fresh pici pasta.
This recipe is what I serve at the restaurant and you can replicate it in no time just like a chef.
Rabbit ragout recipe with fresh pici.
Equipment
- 2 Pot
- 1 Baking tray
- 1 No stick pan
Ingredients
- 1 whole Rabbit
- 200 g Datterino tomatoes
- 2 Carrots
- 2 stems Celery
- 1 Onion
- 2 tbsp Extra Virgin Olive Oil
- 1/2 bunch Thyme
- 1/2 bunch Rosemary
- 4 leaves Bay Leaf
- 1/2 glass White wine
- 40 g Tomato paste
Instructions
- Cut the cherry tomatoes in half and put them in a pan with oil, salt, thyme, and rosemary. Bake and dry at a temperature of 130 degrees. This will also help you accentuate the taste of the tomato.
- Remove the bones from the rabbit (keep them for the broth). Cut the rabbit meat into small cubes and if possible the same size.
- Cut the celery, carrot, and onion into cubes for the rabbit ragout.
- Divide the chopped celery, carrot, and onion in the 2 pots and cook them until they get a golden consistency but without burning them.
- In one pot we put the rabbit mince and in the other the rabbit bones where we will make a broth.
- We deglaze with the white wine in both pots (the meat and the bones).
- In the rabbit, season with salt and pepper, cover the meat with water, and cook for an hour and a half at a very low temperature.
- In the pot with the bones, put the tomato paste and 2L of water and cook for an hour and a half. When the broth has been reduced by half, we filter it by removing both the bones and the vegetables so that they can be used to cream the pasta.
- Now we are ready to cook the pasta. In this case, the pici is cooked for 5 minutes in boiling water.
- Once the pasta is cooked, we drain it and add it to the pot where we have our chopped rabbit ragout, add our dried tomatoes that will give more flavor to our pasta, and also the 4/5 tablespoons of broth we made with the bones like this to keep our pasta creamy.
- Salt and pepper to taste with a drizzle of extra virgin olive oil and we can serve and accompany with a nice glass of wine of your choice.
Notes
I hope you enjoyed this recipe. And as always Buon Appetito!
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