A meaty pasta packed with flavour.
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
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.