Rabbit ragù with tagliatelle
Valeria Necchio serves up her Grandmother's rabbit ragù recipe with some fresh tagliatelle – the perfect dish for lazy Sundays in the kitchen. This recipe is taken from Veneto: Recipes From an Italian Country Kitchen by Valeria Necchio, published by Faber & Faber. Photography by Valeria Necchio.
Ingredients
Rabbit ragù
- 1 rabbit , cleaned and boned (yielding about 500g meat), finely chopped
- 45g of unsalted butter
- 30ml of extra virgin olive oil
- 100g of pancetta, minced
- 1 onion, finely diced
- 1 carrot , peeled and finely diced
- 1 celery stick, finely diced
- 3 sage leaves
- 1 sprig of rosemary
- 180ml of dry white wine
- 480ml of vegetable stock
- 45ml of passata
- 15g of tomato purée
- fine salt
- freshly ground black pepper
To serve
- 450g of tagliatelle, fresh
- 100g of Parmesan , grated
Method
1
Heat the butter and oil in a large heavy-based pan set over a medium heat. Once hot, add the pancetta and pan-fry until browned and crisp, about 2 minutes
2
Next add the onion, carrot, celery, sage and rosemary and cook until the vegetables are very tender, 4–5 minutes, stirring often
3
At this point, stir in the chopped rabbit meat and increase the heat to medium-high. Brown it on all sides for about 5 minutes, then pour in the wine, stock, tomato sauce and purée. Once the sauce is simmering, reduce the heat to low and cover
4
Cook the ragù for about 1 hour, stirring occasionally and adding more stock if the liquid reduces too quickly. By the end you should have a red-blushed, thick sauce with meat that almost falls apart. Taste and adjust the seasoning; discard the sage and rosemary, remove from the heat and set aside
5
Next, bring a large pan of salted water to a rolling boil. Lower in the tagliatelle and cook for 3–4 minutes
6
Meanwhile, set the rabbit ragù back over a medium heat. When the pasta is ready, drain it and top with the ragù. Toss until any water has been absorbed and the pasta is well-coated with the sauce. Serve with a generous dusting of Parmesan
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Rabbit ragù with tagliatelle
