Pappardelle with Rabbit Ragù is a traditional pasta dish from Tuscany, Italy. The rabbit meat is slow-cooked in a tomato-based sauce until it becomes tender and flavorful, making it the perfect topping for the wide and flat pappardelle noodles.
Pappardelle with Rabbit Ragù
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
2
hoursCalories
544
kcalCost
30-40
$Net Carbs
66
gTotal time
2
hours30
minutesIngredients
1 rabbit, cut into pieces
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, finely chopped
2 stalks celery, finely chopped
1 cup dry red wine
2 cups canned crushed tomatoes
1 tbsp tomato paste
2 tbsp olive oil
Salt and pepper to taste
1 lb pappardelle pasta
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes or until the vegetables are soft and lightly browned.
- Add the rabbit pieces to the pot and cook for 5-7 minutes, until browned on all sides.
- Pour in the red wine and let it simmer for a few minutes to reduce.
- Add the crushed tomatoes, tomato paste, salt, and pepper.
- Stir well, cover the pot, and let the sauce simmer for about 2 hours or until the rabbit meat is tender and falls off the bone.
- In the meantime, bring a large pot of salted water to a boil.
- Add the pappardelle and cook for 8-10 minutes, or until al dente.
- Drain the pasta.
- Serve the pappardelle with the rabbit ragù on top.
- Garnish with grated Parmesan cheese, if desired.
