Ingredients with Measurements:
- 1 rabbit, cut into pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the rabbit pieces and brown them on all sides, about 5 minutes. Remove the rabbit from the pot and set aside.
3. Add the onion, garlic, celery, and carrots to the pot and sauté for 5-7 minutes, until the vegetables are softened.
4. Add the white wine to the pot and scrape the bottom of the pot with a wooden spoon to release any browned bits.
5. Add the crushed tomatoes, tomato paste, oregano, salt, and pepper to the pot and 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 ragù simmer for 2-3 hours, stirring occasionally, until the rabbit is tender and falling off the bone.
8. Taste and adjust seasoning as needed.
9. Serve the rabbit ragù over pasta or polenta, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat to brown the rabbit, then low heat to simmer the ragù.
Serving size:
4-6 servings
Nutritional information:
Calories: 340
Fat: 12g
Carbohydrates: 16g
Protein: 38g
Sodium: 660mg
Fiber: 4g
Sugar: 9g
Substitutions for ingredients:
- Chicken or pork can be substituted for rabbit.
- Red wine can be substituted for white wine.
- Fresh herbs (such as thyme or rosemary) can be used instead of dried oregano.
Variations:
- Add diced pancetta or bacon to the pot with the vegetables for extra flavor.
- Use canned whole tomatoes instead of crushed tomatoes and crush them with your hands as you add them to the pot.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the rabbit well before adding it to the pot to develop flavor.
- Use a wooden spoon or spatula to scrape the bottom of the pot when adding the wine to release any browned bits.
- Let the ragù simmer low and slow to allow the flavors to develop and the rabbit to become tender.
Storage instructions:
Store any leftover ragù in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragù in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the rabbit ragù over a bed of pasta or polenta, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad and crusty bread.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the ragù is too thick, add a splash of water or chicken broth to thin it out.
- If the rabbit is still tough after simmering for 2-3 hours, continue to simmer 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 any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ragù is a traditional Italian meat sauce that is typically served over pasta. It originated in Bologna, Italy, and is often made with beef or pork.
Flavor profiles:
The rabbit ragù is savory and rich, with a slightly sweet and tangy flavor from the tomatoes and white wine.
Serving suggestions:
Serve the rabbit ragù as a main course for a cozy dinner party or special occasion.
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Region: Italian