Rabbit Ragù (Ragù di Lepre)
A rich and savory Italian dish, Rabbit Ragù (Ragù di Lepre) is a delicious and hearty sauce perfect for pairing with pasta, polenta, or crusty bread. This dish is known for its deep, rustic flavors and tender meat, slowly simmered with a medley of aromatic vegetables, herbs, and red wine. It’s an ideal meal for special occasions or cozy family dinners, offering a true taste of Italian tradition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rabbit (cut into pieces) | 1 kg (approx. 2.2 lbs) |
| Tomato passata (strained tomatoes) | 750 g (approx. 3 cups) |
| Water | 400 g (approx. 1.7 cups) |
| Celery | 100 g (approx. 1 stalk) |
| Carrot | 100 g (1 medium carrot) |
| Onion | 100 g (1 medium onion) |
| Garlic | 1 clove |
| Bay leaves | 3 leaves |
| Fresh rosemary | To taste |
| Extra virgin olive oil | 30 g (approx. 2 tbsp) |
| Salt | To taste |
| Black pepper | 1 pinch |
| Red wine | 100 g (approx. 1/2 cup) |
Instructions
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Prepare the Vegetables and Herbs:
- Begin by thoroughly washing and drying all the vegetables and herbs. Peel the carrot and trim its ends, then remove any tough fibers from the celery stalk. Peel and finely chop the onion, and crush or chop the garlic clove. Set all ingredients aside.
-
-
Make the Sofritto:
- Heat a large, heavy-bottomed, non-stick pot over medium heat. Add the olive oil and allow it to warm up slightly. Then, add the finely chopped onion, carrot, and celery to the pot. If you wish, you can leave the carrot in halves for easy removal later.
- Sauté the vegetables for 6-7 minutes over low heat, stirring occasionally, until they become soft and fragrant.
-
Cook the Rabbit:
- Once the soffritto is ready, add the rabbit pieces to the pot. Stir well and cook for 4-5 minutes, allowing the meat to brown lightly on all sides. This step helps to lock in the flavors.
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Add the Aromatics:
- Chop the rosemary finely and sprinkle it over the rabbit. Add the bay leaves, then pour in the red wine, allowing it to deglaze the pan, and stir to incorporate the flavors.
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Simmer with Tomato Passata:
- After the wine has evaporated slightly, add the tomato passata to the pot along with the water. Stir everything together and bring the mixture to a simmer.
- Cover the pot with a lid, leaving it slightly ajar. Reduce the heat to low and let the ragù simmer gently for about 1.5-2 hours, stirring occasionally. The meat should become tender and the sauce thickened.
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Season and Serve:
- Once the ragù is ready, taste and adjust seasoning with salt and black pepper as needed. Discard the bay leaves before serving.
- Serve the rich rabbit ragù over your favorite pasta, polenta, or with crusty bread to soak up all the delicious sauce.
Tips for Success
- Slow Cooking: The key to this dish is the slow cooking process, which allows the flavors to meld beautifully and the rabbit meat to become incredibly tender.
- Substitutions: If you can’t find rabbit, you can substitute it with another game meat like venison or even chicken, though the flavor will differ slightly.
- Wine Pairing: Pair this dish with a medium-bodied red wine, such as Chianti or a Sangiovese, to complement the rich flavors of the ragù.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~45 g |
| Carbohydrates | ~10 g |
| Fat | ~18 g |
| Fiber | ~3 g |
| Sodium | ~450 mg |
| Cholesterol | ~90 mg |
This Rabbit Ragù (Ragù di Lepre) recipe offers a perfect balance of tender meat, hearty vegetables, and robust flavors, making it a fantastic dish for any special gathering or a comforting weeknight meal. Pair it with a glass of red wine, and enjoy a true taste of Italian home-cooked goodness. Buon appetito!
