TUSCAN RABBIT RAGù
Provided by Kim Severson
Categories dinner, one pot, main course
Time 3h
Yield About 4 cups, or 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a large, heavy-bottomed, nonreactive pot over medium-low heat. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
- Raise heat to medium-high. Add rabbit. Brown lightly on all sides. Add wine and stir, scraping bottom of pan. Add cheese rind if using, tomato paste, bay leaves and stock or water. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low.
- Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
- Remove rabbit from sauce. When cool enough to handle, shred rabbit. Return meat to pot. Add thyme and rosemary, and season with salt and pepper. Reheat gently before serving. Ragù may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 30 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 8 grams, Sodium 1099 milligrams, Sugar 4 grams, TransFat 0 grams
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Namirembe Sarah
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it.
Sophia Estrada
[email protected]The rabbit was a bit dry. I think I overcooked it.
Ruhan Bhatti (Bhatti)
[email protected]The sauce was a bit too heavy for my liking. I would have preferred a lighter sauce.
Robert Blunt false arrest
[email protected]This was a bit too gamey for my taste. I prefer chicken or beef.
Altan_Ochir Batsaikhan
[email protected]I highly recommend this recipe. It's a delicious and unique dish that's sure to impress.
Mahin Moinul
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
tchains savage
[email protected]I love the combination of flavors in this dish. The rabbit is tender and flavorful, and the sauce is rich and complex.
Nasolo Eudia
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress guests.
joy jim
[email protected]This was a delicious and unique dish. I'm so glad I tried it.
Shahadat TV
[email protected]My first time cooking rabbit and it turned out great! Thanks for the recipe.
Faiza Mohammed
[email protected]5 stars! This dish is a winner.
Octavio Delgadillo
[email protected]This recipe is a keeper! I'll definitely be making it again.
Patricia Ross
[email protected]I made this for a dinner party and everyone raved about it. The rabbit was succulent and the sauce was rich and flavorful.
Muhammad Ali Abdullah
[email protected]This was a bit more challenging to make than I expected, but it was worth the effort. The rabbit was perfectly cooked, and the sauce was divine.
Fidelis Njoroge
[email protected]I'm not a huge fan of rabbit, but this recipe changed my mind. The meat was surprisingly delicious, and the sauce was flavorful without being overpowering.
Dohrha Studio
[email protected]This is the best rabbit recipe I've ever tried! The flavors are so rich and complex, and the meat is incredibly tender. My family loved it.