Penne with White Rabbit Ragù

Penne with White Rabbit Ragù is a delicious dish that combines the delicacy of rabbit meat with a tasty yet not overly heavy sauce, like a ragù without tomato. Here is the recipe:

Ingredients

• 350g of penne rigate
• 300g of rabbit meat, ground or cut into small pieces
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 clove of garlic
• 100ml of white wine
• Chicken or rabbit broth as needed
• Extra virgin olive oil
• Salt and pepper
• Rosemary (optional)
• Grated Parmesan cheese (to serve)

Preparation

1. Start by finely chopping the onion, carrot, and celery. Sauté them in a pan with a drizzle of extra virgin olive oil and a whole garlic clove.
2. Once the sauté is golden, remove the garlic and add the rabbit meat, allowing it to brown well.
3. Deglaze with the white wine and let the alcohol evaporate on high heat.
4. Lower the heat and continue cooking by adding broth little by little, enough to keep the sauce moist while it cooks slowly. If you like, you can also add a sprig of rosemary.
5. Cook the ragù for about 1 hour and a half, or until the meat becomes tender and the sauce thickens, resulting in a creamy consistency. Taste and adjust for salt and pepper.
6. In the meantime, bring a pot of salted water to a boil and cook the penne until al dente.
7. Drain the pasta and transfer it to the pan with the ragù, mixing well to combine the flavors.
8. Serve the Penne with White Rabbit Ragù hot, sprinkled with grated Parmesan cheese to taste.

Curiosity

Rabbit is a white meat highly valued in Italy, particularly in Tuscany and Umbria. The white ragù, without tomato, is a more delicate variant of the better-known Bolognese ragù and carries with it a finer flavor that tends to enhance white meats such as rabbit.

When cooking this dish, make sure you have enough time to let the ragù stew on low heat to achieve a truly excellent result. Enjoy your meal!