Rabbit Ragù Recipe | Delicious Italian Primi Piatti
Category: Main Course (Primi Piatti)
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 2 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rabbit (cut into pieces) | 1 kg |
| Tomato pulp (or crushed tomatoes) | 400 g |
| Vegetable broth | As needed |
| Red wine | 2 glasses |
| Red wine (additional for cooking) | As needed |
| Carrot | 1 |
| Celery | 1 stalk |
| Red onions | 1 |
| Garlic | 3 cloves |
| Bay leaves | 3 |
| Sage leaves | 5 |
| Rosemary | 1 sprig |
| Juniper berries | 3 |
| Extra virgin olive oil | 5 tbsp |
| Salt | To taste |
| Whole black peppercorns | 6 |
Instructions:
-
Prepare the Rabbit:
Begin by carefully cleaning the rabbit. Remove the head, entrails, and any visible fat. Rinse it thoroughly under cold running water and cut it into pieces. This preparation will help ensure that your ragù will be tender and flavorful. -
-
Marinate the Rabbit:
Place the rabbit pieces into a large container. Add the juniper berries, black peppercorns, two cloves of garlic (peeled), half of the red onion (cut into large chunks), a sprig of rosemary, bay leaves, and sage leaves. Pour in the red wine to cover the meat. Allow the rabbit to marinate in the wine mixture for at least 1 to 2 hours. This process will infuse the meat with wonderful aromatic flavors. -
Drain and Discard the Marinade:
After the marination time is complete, drain the rabbit pieces and discard the wine marinade. The rabbit will have absorbed all the delicious flavors, so it’s now ready for cooking. -
Prepare the Mirepoix:
Finely chop the remaining red onion, garlic, carrot, and celery. This aromatic vegetable base, known as a mirepoix, will form the flavor foundation for your ragù. -
Sauté the Vegetables:
Heat the olive oil in a large pan or Dutch oven over medium heat. Once the oil is hot, add the chopped vegetables (onion, garlic, carrot, and celery) to the pan. Sauté the mixture until the vegetables are soft and translucent, about 5 to 7 minutes. This step is crucial as it allows the vegetables to release their flavors into the oil, which will enhance the taste of the ragù. -
Brown the Rabbit:
Once the vegetables are ready, add the marinated rabbit pieces to the pan. Let them brown on all sides, turning them occasionally. The process of browning the meat will develop deeper, richer flavors for the ragù. -
Add Red Wine and Simmer:
Pour in a glass of red wine (this will help deglaze the pan and lift all the tasty bits stuck to the bottom of the pan). Allow the wine to cook off for a few minutes, then add the tomato pulp. Stir the mixture well to combine the ingredients. The tomato pulp will create a rich, flavorful sauce that will complement the rabbit perfectly. -
Simmer the Ragù:
Once the tomato pulp is incorporated, lower the heat and let the ragù simmer for 1.5 to 2 hours. The slow cooking process will tenderize the rabbit meat, allowing it to absorb all the flavors from the broth, wine, and aromatic herbs. Occasionally, check the consistency of the ragù. If it becomes too thick, add a bit of vegetable broth to reach your desired consistency. -
Cook the Pasta:
While the ragù simmers, bring a pot of salted water to a boil. Cook your choice of pasta, such as pappardelle, fettuccine, or tagliatelle, until al dente. Once cooked, drain the pasta, reserving a small amount of pasta water for later use. -
Combine the Pasta and Ragù:
When the ragù is done, remove the rabbit pieces from the sauce and shred the meat. Discard any bones. Return the shredded meat to the ragù and mix well. If the sauce is too thick, add some reserved pasta water to loosen it. Taste and adjust the seasoning with salt and freshly cracked black pepper as needed. -
Serve:
To serve, plate the pasta and top it generously with the rabbit ragù. The richness of the sauce will coat the pasta beautifully, and the tender rabbit meat will make each bite satisfying. Garnish with a sprig of fresh rosemary or sage for a final touch.
Tips and Variations:
- Wine Pairing: Pair this hearty ragù with a full-bodied red wine like Chianti, Sangiovese, or Barbera.
- Herb Variations: If you don’t have juniper berries, you can substitute them with a pinch of black pepper or thyme for a slightly different flavor.
- For Extra Creaminess: Some variations of this ragù include a splash of cream added at the end of cooking. You can try this for a richer, creamier sauce.
- Leftovers: This dish stores well for a couple of days in the refrigerator and can be frozen for later use.
Enjoy the depth of flavor and satisfaction this classic Italian rabbit ragù brings to your table. Perfect for family meals or special gatherings, this dish is sure to be a hit with anyone who loves comforting, rustic Italian flavors.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 40 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 350 mg |
| Cholesterol | 90 mg |
This savory and fragrant Ragù di Coniglio is a stunning representation of Italian cuisine, sure to impress your guests with its complex flavors and hearty texture. The combination of tender rabbit meat, rich tomato sauce, and aromatic herbs creates a memorable dish that will leave everyone asking for more.
