The Rabbit ragu with pappardelle pasta recipe is definitely not an easy thing to make, a great wow dish to serve at a dinner time. Rabbit ragu with pappardelle pasta recipe takes time in making but it tastes simply great!
3/4 cup olive oil, extra quantity for drizzling on pasta
Salt and freshly ground black pepper
1 cup instant flour
2 whole rabbits, each cut into 4 to 6 serving size pieces, as you like
2 cups minced onions
1 cup minced celery
1 cup minced carrots
1 teaspoon garlic
1 (28-ounce) can whole stripped tomatoes, with juices, compressed by hand
2 bay leaves
1 sprig rosemary
1 sprig thyme
1 teaspoon crushed red pepper, or to taste
1 teaspoon dry oregano
2 cups chicken stock
1/4 cup shredded Parmesan
1 pound dry pappardelle pasta
In a big Dutch oven, heat up 3 tablespoons of olive oil. Spice up the rabbit pieces with salt and pepper. Scour the rabbit pieces in the flour and get away from any excess. Include the rabbit pieces to the pan and boil until the rabbit is golden brown, almost 5 minutes per side. Shift the rabbit to a plate streaked with paper towels and put aside.
Trim down the heat to medium; include the remaining olive oil, onions, carrots as well as celery and cook until veggies go to caramel color, stirring infrequently, regularly about 50 minutes. It’s essential to caramelize the vegetables little by little; this is the base of the sauce. Put in the garlic, tomatoes, bay leaves thyme, rosemary, crushed red pepper and oregano, and put on heat for an extra 30 minutes. Put in the rabbit pieces back to the pan with the chicken stock and cook until boil. Reduce to one boil, cover, and steam until rabbit is very soft, 45 to 55 minutes.
Bring a pan of salted water to a boil. Put in the pasta and cook as given directions on its package until al dente. Take away and drain the pasta.
Toss pasta with a little olive oil and salt, as you like. In a big mixing bowl, toss the pasta with the rabbit pieces. Add flavor with salt and combine well. Pile onto serving plates and decorate with fresh Parmesan.
Note: For a different presentation, if preferred, once the rabbit is softened, rabbit pieces may be separated from the sauce and meat dragged from the bones and put back to the sauce.