Tagliatelle with Rabbit Ragù

Tagliatelle with rabbit ragù is a rich and flavorful dish, perfect for a family Sunday or a special occasion. Here’s how to prepare it:

Ingredients

• 250 g of egg tagliatelle
• 400 g of rabbit (preferably in pieces)
• 1 medium white onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 150 ml of white wine
• 300 g of tomato passata
• As much meat broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary
• Grated parmesan cheese for serving

Preparation

1. Preparation of the sofrito: Start by finely chopping the onion, carrot, and celery. Sauté the mixture in a large pan with a drizzle of extra virgin olive oil until it becomes translucent. Add the crushed garlic and let it flavor for a couple of minutes, then remove it.

2. Browning of the rabbit: Add the rabbit pieces to the sofrito and sauté them until they are golden brown on all sides.

3. Deglazing: Deglaze with the white wine by raising the heat to evaporate the alcohol. Let it reduce for about 2-3 minutes.

4. Cooking the ragù: Lower the heat and add the tomato passata. Mix well and add a bit of meat broth to prevent the sauce from drying out. Season with salt and pepper and add a few needles of rosemary.

5. Long hours of cooking: Let the rabbit ragù cook on a low flame for 1-2 hours, adding meat broth when necessary and stirring occasionally. The ragù should be well-cooked and the rabbit meat very tender.

6. Preparation of the tagliatelle: Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, then drain them and toss in the rabbit ragù for a few minutes.

7. Plating: Serve the tagliatelle well coated with abundant rabbit ragù and sprinkle with grated parmesan cheese.

Fun Fact

Rabbit meat is widely used in Italian regional cuisines and is appreciated for its delicate yet distinctive taste. In this dish, it pairs perfectly with the flavor of the egg pasta and creates a rich and enveloping sauce.