Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 lb pappardelle pasta
- Grated Parmesan cheese, for serving
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Pasta pot
- Colander
Step-by-Step Instructions:
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the rabbit pieces and brown on all sides, about 5-7 minutes. Remove the rabbit from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Cook until the wine has reduced by half, about 5 minutes.
5. Add the crushed tomatoes, chicken broth, bay leaves, salt, and pepper to the pot. Stir to combine.
6. Return the rabbit pieces to the pot and bring the mixture to a simmer.
7. Reduce the heat to low and cover the pot. Let the ragu simmer for 2-3 hours, stirring occasionally, until the rabbit is tender and falling off the bone.
8. While the ragu is cooking, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain the pasta in a colander.
9. Serve the rabbit ragu over the cooked pappardelle pasta, topped with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 19g
Carbohydrates: 60g
Protein: 39g
Sodium: 840mg
Sugar: 12g
Substitutions for ingredients:
- Chicken or beef can be substituted for rabbit
- White wine can be substituted for red wine
- Any type of pasta can be used instead of pappardelle
Variations:
- Add chopped fresh herbs such as rosemary or thyme to the ragu for extra flavor
- Use canned diced tomatoes instead of crushed tomatoes for a chunkier texture
- Add sliced mushrooms to the ragu for a richer flavor
Tips and Tricks:
- To make the rabbit easier to cut, freeze it for 30 minutes before cutting into pieces
- Use a wooden spoon or spatula to gently stir the ragu to avoid breaking up the tender rabbit meat
- Leftover ragu can be frozen for up to 3 months
Storage Instructions:
Store leftover ragu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the ragu in a pot over low heat until warmed through.
Presentation Ideas:
Serve the rabbit ragu in a large serving bowl with the cooked pappardelle pasta on the side. Garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil
Pairings:
- Serve with a side salad and crusty bread
- Pair with a full-bodied red wine such as Chianti or Sangiovese
Suggested Side Dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the ragu is too thick, add more chicken broth or water to thin it out
- If the rabbit is tough, let it simmer for longer until it is tender
Food Safety Advice:
- Make sure the rabbit is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftover ragu in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food History:
Cerreto di Sorano is a small town in Tuscany, Italy known for its rabbit ragu. Rabbit is a common ingredient in Tuscan cuisine and is often slow-cooked in a tomato-based sauce to make a hearty and flavorful ragu.
Flavor Profiles:
The rabbit ragu has a rich and savory flavor from the slow-cooked rabbit meat, tomatoes, and red wine. The pappardelle pasta adds a chewy texture to the dish.
Serving Suggestions:
Serve the rabbit ragu as a main course for a cozy dinner at home.
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Region: Italian