Wild Rabbit Ragu with Tagliatelle
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Ingredients
- 700 g rabbit, bone-in pieces
- 1 onion
- 1 carrots
- 400 ml chicken stock
- 200 g tomato passata
- 320 g tagliatelle
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 48.8 g
- Carbohydrate
- 63.3 g
- of which sugars
- 7.7 g
- Fat
- 14.8 g
- of which saturates
- 4.3 g
- Fibre
- 4.1 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the rabbit pieces all over, then set aside.
- 2
Fry the chopped onion and carrot in the same pan for 6 minutes until softened.
- 3
Return the rabbit to the pan with the chicken stock and tomato passata, bring to a simmer, cover and cook gently for 50-55 minutes until the rabbit is very tender.
- 4
Lift out the rabbit, shred the meat off the bones discarding any bones, and stir the meat back into the sauce.
- 5
Check there is no pink meat remaining, then simmer uncovered for 5 minutes to thicken.
- 6
Meanwhile, cook the tagliatelle in a large pan of boiling water according to the pack instructions until al dente, then drain.
- 7
Toss the tagliatelle through the rabbit ragu and serve.
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