ITRI – Pappardelle al ragu` di coniglio

Ingredients (serve 4)

1 carrots
1 celery
1 white onion
1 garlic glove
1 stick of rosemary
500 gr pappardelle all`uovo
250 gr rabbit meat
1 glass of white wine
1 litre of meat stock
1/2 glass of extra virgin olive oil
salt and pepper
20 sage leaves

ASSEMBLY

Let`s start from the ragu`. You should know that in Italy the word “ragu`” means at least 3/4 hours cooking, and that for any kind of ragu` you are making.
Today we are showing you the recipe of a delicious rabbit ragu`. It`s not a fast dish but don`t get scared. You`ll love what you do and that`s COOKING…

In an heavy pan heat some extra virgin olive oil with garlic and rosemary.
Cut the onions, celery and carrots in small cubes (after you have whashed and peeled it, obviously) and add it to the oil. Cook until browned with a low heat.
Add the rabbit, diced in 2cm cubes, to the “soffritto” and let it cook for ten minutes with a medium heat. Simmer with wine and then add some meat stock and cook it for 2/3 hours with a very low heat. Check it regularly and add some stock to avoid it reduces too much. Season with salt and pepper.

Put the pasta in a big pot of boiling salted water and let it cook the required time. Don`t forget to eat the pasta “AL DENTE” otherwise is going to lose all the good property.

Finally dry the pasta and add it to the ragu`. Serve with some parmesan cheese and top with fried sage leaves.

Buon Appetito

Written by Itri on 06 October 2011 | Posted in Recipes