Rabbit ragù with tagliatelle

Ingredients

Fresh Meat

  • 1 rabbit, cleaned and boned (yielding about 500g meat), finely chopped

Dairy

  • 45g of unsalted butter

Oils & Vinegars

  • 30ml of extra virgin olive oil

Delicatessen

  • 100g of pancetta, minced

Fruit & Vegetables

  • 1 onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 celery stick, finely diced

Spices & Dried Herbs

  • 3 sage leaves
  • fine salt
  • freshly ground black pepper

Store Cupboard

  • 1 sprig of rosemary
  • 480ml of vegetable stock
  • 15g of tomato purée

Beverages

  • 180ml of dry white wine

Cooking Sauces

  • 45ml of passata

Cereals, Grains & Pasta

  • 450g of tagliatelle, fresh

Cheese

  • 100g of Parmesan, grated