Rabbit Ragù Recipe

Rabbit is a lean, mildly flavored protein that works perfectly in this slow-cooked, rich tomato sauce. If you've never made rabbit before, this rabbit ragù recipe is a great place to start.

4.75 from 4 votes

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Prep Time: 20

Cook Time: 40

Inactive time: 2 30

Total Time: 3 30

Servings:

Calories: 612kcal

Equipment

Ingredients

2 tablespoons extra virgin olive oil
3- pound rabbit, whole or cut-up or use rabbit legs
1 yellow onion, peeled and minced
3 small carrots, peeled, trimmed, and minced
3 ribs celery, trimmed and minced
6 cloves garlic, peeled and minced
1 teaspoon dry thyme
2 teaspoons crushed red pepper (use more or less to taste)
6 ounces tomato paste
4 ounces sweet vermouth
26 ounces chopped tomatoes (or use a 28-ounce can of crushed or whole peeled tomatoes)
1 Parmesan rind, optional
2 cups chicken broth
16 ounces tagliatelle (or use rigatoni or pappardelle)
1 cup finely grated Parmesan cheese; plus more for garnish
12 basil leaves, torn; plus a few for garnish
Salt, pepper, and sugar to taste

Instructions

Brown the rabbit:

Heat the extra virgin olive oil in a wide pot over medium heat. Pat the rabbit dry and season it with salt and pepper. Once the oil is hot, add it to the pot and sear on each side for 4–5 minutes. Transfer to a plate.

Cook the aromatics:

Add the onion, celery, and carrot to the pot and sauté for 8–10 minutes. Add the garlic and dry thyme. Add the crushed red pepper and season well with salt and pepper.

Brown the tomato paste:

Add the tomato paste to the pot and mash it into the aromatics. Cook for 5–7 minutes until it begins to brown and stick to the bottom of the pot.

Boil the sweet vermouth:

Pour in the sweet vermouth and bring to a boil. Let it bubble in the pot for 3–5 minutes until reduced by half.

Finish the sauce:

Add the tomatoes, chicken broth, and Parmesan rind. Add salt, pepper, and a pinch of sugar.
Add the rabbit. Bring to a boil, reduce the heat to low, and cover. Simmer for 2 hours until the meat is tender and almost falling off the bone.

Shred the rabbit:

Remove the rabbit from the pot and transfer to a plate. Let the rabbit cool, and carefully shred the meat from the bones.
Add the shredded meat to the sauce with the grated Parmesan. Simmer, uncovered, for an additional 20–30 minutes until thick. Taste and season.

Cook the pasta:

Bring a large pot of salted water to a boil during the final simmer. Cook the pasta until al dente. Reserve ¼ cup of the pasta water and drain the pasta.

Sauce the pasta:

Add the pasta water to the sauce and bring to a low boil. Add the cooked pasta and the torn basil leaves and toss to coat. Turn off the heat.

To serve:

Transfer the sauced pasta to a large serving bowl. Scatter more Parmesan and a few basil leaves on top. Spoon into shallow bowls and enjoy!

Nutrition

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