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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[email protected]Overall, I thought this dish was pretty good. It was easy to make and the flavors were well-balanced. I would definitely make it again.
aubree lynn
[email protected]The rabbit was a bit dry.
Geneva Penn
[email protected]This dish was a bit too bland for my taste. I think I would add more spices next time.
Maggie Modan
[email protected]I'm not a big fan of rabbit, but I thought this dish was pretty good. The meat was tender and the sauce was flavorful. I would definitely make it again, but I would probably use chicken or beef next time.
Rozy Dhaliwal
[email protected]This is a great recipe for a special occasion. The rabbit is so tender and juicy, and the sauce is rich and flavorful. I served it over mashed potatoes, and it was a hit with my guests.
Tawney Jones
[email protected]Overall, I thought this dish was pretty good. The rabbit was tender and the sauce was flavorful. I would make it again, but I would probably make a few changes to the recipe.
Norm La Marche
[email protected]The sauce was a bit too salty for my taste.
Habib Marouane
[email protected]This dish was a bit too gamey for me. I think I would prefer to use chicken or beef next time.
Joshua Corey
[email protected]This was my first time cooking rabbit, and I was really impressed. The meat was so flavorful and tender, and the sauce was delicious. I will definitely be making this again.
Prisca Kwasi
[email protected]I love the combination of flavors in this dish. The rabbit is so tender and juicy, and the sauce is just perfect. I will definitely be making this again.
MD Raton Hosen
[email protected]This Tuscan Rabbit Rag is a delicious and hearty dish that is perfect for a winter meal. The rabbit meat is tender and flavorful, and the sauce is rich and savory. I served it over pasta, and it was a hit with my family.