Rabbit Ragu with Pappardelle Pasta Recipe

Name: Rabbit Ragu with Pappardelle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil, plus more for drizzling on pasta; 2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred; Salt and freshly ground black pepper; 1 cup instant flour (recommended: Wondra); 2 cups minced onions; 1 cup minced carrots; 1 cup minced celery; 1 teaspoon garlic; 1 (28-ounce) can whole peeled tomatoes, with juices, crushed by hand; 2 bay leaves; 1 sprig thyme; 1 sprig rosemary; 1 teaspoon crushed red pepper, or to taste; 1 teaspoon dried oregano; 2 cups chicken stock; 1 pound dried pappardelle pasta; 1/4 cup grated Parmesan

Servings: persons

3/4 cup olive oil, plus more for drizzling on pasta
2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred
Salt and freshly ground black pepper
1 cup instant flour (recommended: Wondra)
2 cups minced onions
1 cup minced carrots
1 cup minced celery
1 teaspoon garlic
1 (28-ounce) can whole peeled tomatoes, with juices, crushed by hand
2 bay leaves
1 sprig thyme
1 sprig rosemary
1 teaspoon crushed red pepper, or to taste
1 teaspoon dried oregano
2 cups chicken stock
1 pound dried pappardelle pasta
1/4 cup grated Parmesan

1
In a large Dutch oven, heat 3 tablespoons of olive oil.
2
Season the rabbit pieces with salt and pepper.
3
Dredge the rabbit pieces in the flour and shake off any excess.
4
Add the rabbit pieces to the pan and cook until the rabbit is golden brown, about 5 minutes per side.
5
Transfer the rabbit to a plate lined with paper towels and set aside.
6
Reduce the heat to medium; add the remaining olive oil, onions, carrots and celery and cook until vegetables are caramelized, stirring occasionally, usually about 50 minutes.
7
It's important to caramelize the vegetables slowly; this is the basis of the sauce.
8
Add the garlic, tomatoes, bay leaves, thyme, rosemary, crushed red pepper and oregano, and cook for an additional 30 minutes.
9
Add the rabbit pieces back to the pan along with the chicken stock and bring to a boil.
10
Reduce to a simmer, cover, and cook until rabbit is very tender, 45 to 55 minutes.
11
Bring a pot of salted water to a boil.
12
Add the pasta and cook according to package directions until al dente.
13
Remove and drain the pasta.
14
Toss pasta with a bit of olive oil and salt, to taste.
15
In a large mixing bowl, toss the pasta with the rabbit ragout.
16
Season with salt and mix well.
17
Mound onto serving plates and garnish with fresh Parmesan.
18
Note: For an alternative presentation, if desired, once the rabbit is tender, rabbit pieces may be removed from the sauce and meat pulled from the bones and returned to the sauce.

1248

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup olive oil, plus more for drizzling on pasta, 2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred, Salt and freshly ground black pepper, 1 cup instant flour (recommended: Wondra), and more.

Yes, Rabbit Ragu with Pappardelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit Ragu with Pappardelle Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions