Rabbit Bolognese
Comforting and rich, rabbit Bolognese is a rustic twist on a beloved classic.
Light yet full of depth, the rabbit gently stews into a savory, slow-cooked ragu that’s layered with flavor. Serve it over your favorite pasta for a satisfying dish that feels both familiar and elevated.
1 onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
3 Tbsp extra-virgin olive oil
1 cup San Marzano tomatoes (crushed by hand or lightly blended)
1 butchered rabbit (legs or mixed cuts)
2 sprigs rosemary (or herbs of your choice)
1 bay leaf
1 cup dry white wine
1 cup chicken broth
½ cup heavy cream
12 oz pappardelle noodles
Pecorino Romano or Parmesan, for grating
Salt and freshly ground black pepper to taste
Directions
Sear the Rabbit:
In a large Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Pat the rabbit pieces dry with paper towels, season with salt and pepper, and sear them in batches until golden on all sides. Set aside.
Sauté the Aromatics:
Reduce heat to medium. Add the remaining 1 Tbsp olive oil, then the onion, carrot, and celery. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.
Deglaze and Simmer:
Return the rabbit to the pot. Add the white wine, scraping up any browned bits. Let it reduce by about half, approximately 3-5 minutes. Add the San Marzano tomatoes, chicken broth, herbs, and bay leaf. Bring to a gentle simmer.
Braise
Cover partially with a lid and reduce heat to low. Simmer for 1.5 to 2 hours, until the rabbit is tender and beginning to fall off the bone. Check and stir occasionally, adding a splash of water or broth if it dries out.
Shred the Rabbit
Remove rabbit pieces to a plate. When cool enough to handle, shred the meat, discarding bones and herbs. Return shredded meat to the pot. Finish with cream.
Stir in the heavy cream and simmer gently for 5–10 more minutes. Season with salt and pepper to taste.
Cook the Pasta
While the sauce finishes, cook pappardelle in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Toss and Serve
Toss the pasta with the sauce, adding a splash of pasta water if needed to coat evenly. Serve topped with grated Pecorino Romano or Parmesan and a drizzle of olive oil if desired.
