Slow-Cooked Winter Ragu Recipe

Name: Slow-Cooked Winter Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 1/4 lb rabbit, cut into pieces; 1 None onion, diced; 3.5 oz pancetta, cubed; 1 None carrot, peeled, diced; 2 cloves garlic, finely chopped; 1 tsp black peppercorns, lightly crushed; 1 None bouquet garni; 1 cup dry white wine; 1 cup chicken stock; 1 (13.5 oz) can chopped tomatoes; 1 tbsp tomato paste; 3.5 oz shaved Parmesan cheese; 2 tbsp fresh flat leaf parsley leaves, chopped

Servings: persons

1/4 cup olive oil
3 1/4 lb rabbit, cut into pieces
1 None onion, diced
3.5 oz pancetta, cubed
1 None carrot, peeled, diced
2 cloves garlic, finely chopped
1 tsp black peppercorns, lightly crushed
1 None bouquet garni
1 cup dry white wine
1 cup chicken stock
1 (13.5 oz) can chopped tomatoes
1 tbsp tomato paste
3.5 oz shaved Parmesan cheese
2 tbsp fresh flat leaf parsley leaves, chopped

1
Preheat oven to 300u00b0F. Heat 2 tbsp oil in a large Dutch oven over high heat. Working in batches, sear rabbit pieces for 5 mins, until golden brown. Set aside.
2
Add remaining oil to pan and reduce heat to medium. Cook onion for 5 mins, until softened. Add pancetta, carrot and garlic. Cook for 5 mins, until starting to brown. Return rabbit to pan along with peppercorns and bouquet garni. Add wine, stock, tomatoes and tomato paste. Cover and bring to a boil. Transfer to the oven and bake for 1 hour, until rabbit is cooked through and tender.
3
Remove rabbit from sauce. Let cool slightly then remove meat from bones.
4
Meanwhile, heat rabbit sauce over medium heat for 3-4 mins, until reduced slightly. Return rabbit meat to sauce and cook for 1 min, until heated through. Sprinkle with Parmesan and parsley.

369

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1/4 cup olive oil, 3 1/4 lb rabbit, cut into pieces, 1 None onion, diced, 3.5 oz pancetta, cubed, and more.

Yes, Slow-Cooked Winter Ragu falls under the Meat & Poultry 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!

Slow-Cooked Winter Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions