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.
Prep Time: 20 minutes
Cook Time: 2.5 hours
Serving Size: 4-6
Ingredients:
- 1 butchered whole rabbit (legs or mixed cuts)
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 3 Tbsp extra-virgin olive oil
- 1 cup San Marzano tomatoes
- 2 sprigs rosemary
- 1 bay leaf
- 1 cup dry white wine
- 1 cup chicken broth
- 1k cup heavy cream
- 12 oz pappardelle noodles
- Pecorino Romano or Parmesan
- Salt and pepper to taste
Directions
1) Heat 2 Tbsp oil. Season rabbit, sear until browned. Remove.
2) Add 1 Tbsp oil. Sauté onion, carrot, celery until softened, about 8-10 minutes.
3) Return rabbit. Add wine; reduce by half. Add tomatoes, broth, herbs, bay leaf. Cover partially, cook low 1.5-2 hrs until tender.
4) Shred rabbit, discard bones/herbs. Return to pot, stir in cream and season well. Simmer 5-10 min.
5) Cook pappardelle. Reserve 1/2 cup pasta water. Toss with sauce (add water if needed). Top with Pecarina/Parmesan + olive oil. Serve and enjoy.
