{"id":591,"date":"2023-06-27T23:28:03","date_gmt":"2023-06-27T23:28:03","guid":{"rendered":"https:\/\/pastagrazie.com\/?p=591"},"modified":"2023-06-27T23:28:04","modified_gmt":"2023-06-27T23:28:04","slug":"pappardelle-with-rabbit-ragu","status":"publish","type":"post","link":"https:\/\/pastagrazie.com\/index.php\/2023\/06\/27\/pappardelle-with-rabbit-ragu\/","title":{"rendered":"Pappardelle with Rabbit Rag\u00f9"},"content":{"rendered":"\n

Pappardelle with Rabbit Rag\u00f9 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.<\/p>\n\n\n

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\n\t\t\t\t\t\"Pappardelle\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Pappardelle with Rabbit Rag\u00f9<\/h2>Recipe by Owner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

2<\/p>hours <\/span><\/div>

<\/span>Calories<\/span>

544<\/p>kcal<\/span><\/div>

<\/span>Cost<\/span>

30-40<\/p>$<\/span><\/div>

<\/span>Net Carbs<\/span>

66<\/p>g<\/span><\/div>

<\/span>Total time<\/span>

2<\/p>hours <\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 rabbit, cut into pieces
    <\/span><\/p><\/li>

  • <\/span>

    1 onion, finely chopped
    <\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced
    <\/span><\/p><\/li>

  • <\/span>

    2 carrots, finely chopped
    <\/span><\/p><\/li>

  • <\/span>

    2 stalks celery, finely chopped
    <\/span><\/p><\/li>

  • <\/span>

    1 cup dry red wine
    <\/span><\/p><\/li>

  • <\/span>

    2 cups canned crushed tomatoes
    <\/span><\/p><\/li>

  • <\/span>

    1 tbsp tomato paste
    <\/span><\/p><\/li>

  • <\/span>

    2 tbsp olive oil
    <\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste
    <\/span><\/p><\/li>

  • <\/span>

    1 lb pappardelle pasta<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a large pot, heat the olive oil over medium heat.
      <\/li>
    • Add the onion, garlic, carrots, and celery, and saut\u00e9 for about 5 minutes or until the vegetables are soft and lightly browned.
      <\/li>
    • Add the rabbit pieces to the pot and cook for 5-7 minutes, until browned on all sides.
      <\/li>
    • Pour in the red wine and let it simmer for a few minutes to reduce.
      <\/li>
    • Add the crushed tomatoes, tomato paste, salt, and pepper.
      <\/li>
    • 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.
      <\/li>
    • In the meantime, bring a large pot of salted water to a boil.
      <\/li>
    • Add the pappardelle and cook for 8-10 minutes, or until al dente.
      <\/li>
    • Drain the pasta.
      <\/li>
    • Serve the pappardelle with the rabbit rag\u00f9 on top.
      <\/li>
    • Garnish with grated Parmesan cheese, if desired.<\/li><\/ul><\/div>