Tuscan Rabbit Ragu Recipe

Name: Tuscan Rabbit Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 red onion, finely chopped; 1 carrot, peeled and finely chopped; 1 stalk celery, finely chopped; 1/4 pound pancetta, bacon or prosciutto, diced; One 3- to 4-pound rabbit, cut into 6 or 8 pieces; 1 cup white wine; A Parmesan cheese rind, optional; 2 tablespoons tomato paste; 2 bay leaves; 2 to 3 cups chicken stock or water; Salt; Black pepper; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary

Servings: persons

3 tablespoons extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 pound pancetta, bacon or prosciutto, diced
One 3- to 4-pound rabbit, cut into 6 or 8 pieces
1 cup white wine
A Parmesan cheese rind, optional
2 tablespoons tomato paste
2 bay leaves
2 to 3 cups chicken stock or water
Salt
Black pepper
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary

1
Place a large, heavy-bottomed, nonreactive pot over medium-low heat.
2
Add olive oil and when it shimmers, add onion, carrot, celery and pancetta.
3
Saute, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
4
Raise heat to medium-high.
5
Add rabbit.
6
Brown lightly on all sides.
7
Add wine and stir, scraping bottom of pan.
8
Add cheese rind if using, tomato paste, bay leaves and stock or water.
9
Stir well, and season with salt and pepper to taste.
10
Bring to a boil, stir, and reduce heat to low.
11
Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
12
Remove rabbit from sauce.
13
When cool enough to handle, shred rabbit.
14
Return meat to pot.
15
Add thyme and rosemary, and season with salt and pepper.
16
Reheat gently before serving.
17
Ragu may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.

364

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 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 red onion, finely chopped, 1 carrot, peeled and finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Tuscan Rabbit 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!

Tuscan Rabbit Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions