Pappardelle with rabbit ragu

all details

A meaty pasta packed with flavour.

Pappardelle with rabbit ragu. Caroline Velik AUTUMN MENU recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik, all plates and bowls from Market Import, MUST CREDIT.
Photo: Marina Oliphant

Ingredients

  • 2 tbsp olive oil
  • 1 rabbit, jointed in six pieces
  • 2 sticks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 brown onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 500ml stock (meat or vegetable)
  • 500ml tomato sugo
  • 2 bay leaves
  • Sprig of fresh oregano
  • Sprig of fresh thyme
  • 1 cup green olives, pitted
  • Sea salt and black pepper
  • 1kg fresh pappardelle pasta
  • Fresh parsley to garnish

Method

Preheat oven to 180C.

Heat oil in heavy-based, oven-proof pot. Add the rabbit pieces and brown on all sides. Remove and set aside.

Add celery, carrots, onions and garlic and cook over medium heat for 10 minutes, until well softened.

Return the rabbit pieces to the pot, then add stock, tomato sugo, herbs and olives and bring to the boil. Cover with a lid and place in oven. Cook for 1½ hours.

Remove from oven, take the rabbit pieces out of the pot and shred the meat roughly. Remove and discard all bones. Return the meat to the pot and stir through the sauce.

Season with salt and pepper to taste. Bring a large pot of lightly salted water to the boil and cook pasta for a few minutes, until al dente. Drain pasta in a colander, then toss the drained pasta through the ragu. Garnish with parsley and serve.

This makes a large quantity, enough for eight. Keep the leftover sauce in the fridge or freezer to whip out at a later date for an instant meal with minimal fuss. Fresh pasta cooks in next to no time. Make your own pappardelle by cutting fresh lasagne sheets into thick strips with a sharp knife.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pasta
  • Cuisine - Italian
  • Course - Main-course

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Pappardelle with rabbit ragu

Rate Pappardelle with rabbit ragu:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Pappardelle with rabbit ragu with half a star Rate Pappardelle with rabbit ragu with 1 star Rate Pappardelle with rabbit ragu with 1.5 stars Rate Pappardelle with rabbit ragu with 2 stars Rate Pappardelle with rabbit ragu with 2.5 stars Rate Pappardelle with rabbit ragu with 3 stars Rate Pappardelle with rabbit ragu with 3.5 stars Rate Pappardelle with rabbit ragu with 4 stars Rate Pappardelle with rabbit ragu with 4.5 stars Rate Pappardelle with rabbit ragu with 5 stars

Error: Please select your rating for 'Pappardelle with rabbit ragu'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions