Rabbit ragù with tagliatelle

4
1 hour 30 minutes

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