From rabbit to pheasant, game meat is common in Tuscan cooking. It’s often braised and paired with wide noodle pastas like papparedelle. Here is how to make the prefect Pappardelle with Rabbit Ragu.
Serves 6-8
Prep time: 45 minutes
Cook time: 1 hour
Ingredients
– Olive oil
– Rabbit pieces
– Salt
– Pepper
– Flour (for dredging)
– Onion
– Carrot
– Celery
– Garlic
– Tomatoes
– Bay leaves
– Thyme
– Stock (chicken or vegetable)
– Red chili flake (optional)
– Wide noodle pasta (like pappardelle)
– Parmesan cheese (for topping)
How to Prepare Pappardelle with Rabbit Ragu
To being, in a large Dutch oven, heat olive oil over medium. Then, season rabbit pieces with salt and pepper and dredge lightly in flour, shaking off excess. Add rabbit to pot and brown on all sides. Remove and set aside. Next. add the onion, carrot and celery to the same pot and allow to caramelize slowly. When vegetables are soft and golden brown add garlic, tomatoes, bay leaves, thyme, stock and rabbit. Bring to a boil and simmer until rabbit is cooked, about 50 minutes.
Adjust seasoning and add red chili flake at the end if desired. When rabbit is close to done, bring a large stock pot of water to the boil. Salt generously and add pasta. Cook until al dente. Drain and toss lightly with olive oil to prevent sticking. To serve, place pasta in a large bowl and spoon rabbit ragu over the top, arranging all the rabbit pieces in the center. Finally, top with grated Parmesan cheese.
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