Pappardelle with Rabbit Ragu

Indulge in the rich and rustic flavors of old-world Italian cooking with this delightful rabbit ragu. This dish pays homage to traditional hunter’s fare, delivering a hearty and intensely flavored sauce that will impress even the most discerning palates. To achieve the deep and complex flavors, we start by browning bone-in rabbit pieces, setting them aside, and then building a flavorful sauce with sautéed dried porcini mushrooms, tomato paste, red wine, and pancetta. The gentle and even heat of the oven allows the meat to cook through perfectly, becoming tender and easily shreddable. Once the meat is ready, we combine it back into the reduced sauce, creating a robust and rich ragu that pairs beautifully with wide pappardelle pasta. This company-worthy dish celebrates the essence of classic Italian cookery and is sure to impress your guests. You’ll need a 6-quart Dutch oven and a 12-quart pot to bring this wonderful recipe to life.

INGREDIENTS:

• 1 (3-pound) whole rabbit, cut into 7 pieces
• Salt and pepper
• 3 tablespoons olive oil
• 4 ounces pancetta, cut into ¼-inch pieces
• 2 onions, chopped fine
• 2 carrots, peeled and cut into ¼-inch pieces
• ¾ ounce dried porcini, rinsed and minced
• 1 (6-ounce) can tomato paste
• 6 garlic cloves, minced
• 1 cup red wine
• 4 cups low-sodium chicken broth
• 2 (28-ounce) cans of diced tomatoes
• 3 bay leaves
• ½ teaspoon sugar
• 2 pounds pappardelle
• Grated Parmesan cheese

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 325 degrees Fahrenheit. Pat the rabbit dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the rabbit lightly on both sides, approximately 6 minutes, then transfer to a bowl. Repeat the process with another tablespoon of oil and the remaining rabbit, transferring it to the same bowl.
2. Add the remaining 1 tablespoon of oil and the pancetta to the now-empty pot and cook over medium heat until the pancetta is lightly browned about 6 minutes. Stir in the onions, carrots, and porcini, increase the heat to medium-high, and cook until the vegetables are just softened, around 6 to 10 minutes. Stir in the tomato paste and cook until it darkens and becomes fragrant about 3 minutes. Add the minced garlic and cook until fragrant, approximately 30 seconds.
3. Stir in the red wine, scraping up any browned bits, and simmer until the sauce thickens about 2 minutes. Add the chicken broth, diced tomatoes, and bay leaves. Nestle the browned rabbit pieces and any accumulated juices back into the pot and bring to a simmer. Partially cover the pot, leaving about 1 inch open, then transfer it to the oven and cook until the rabbit is very tender and falling off the bones, around 1½ to 2 hours.
4. Remove the pot from the oven and take out the bay leaves. Transfer the rabbit to a cutting board, let it cool slightly, then shred the meat, discarding the bones. Meanwhile, bring the sauce to a simmer over medium-high heat and cook until it thickens about 10 to 15 minutes. Stir in the shredded meat and sugar, and season with salt and pepper to taste.
5. Meanwhile, bring 8 quarts of water to a boil in a 12-quart pot. Add the pappardelle and 2 tablespoons of salt, then cook, stirring often, until al dente. Reserve 1 cup of cooking water, then drain the pasta and return it to the pot. Add the sauce and toss to combine. Season with salt and pepper to taste, and add the reserved cooking water as needed to adjust the consistency. Serve with grated Parmesan cheese.

YIELD: 8 servings

TIPS:

• To cut the rabbit into pieces, use a sharp knife and follow the natural seams of the rabbit’s joints.
• Adjust the cooking time based on the tenderness of the rabbit meat; it should be tender and easily shreddable.

The rabbit ragu is a celebration of the rich and hearty flavors that have graced Italian tables for generations. Inspired by old-world cooking and the hunter’s catch, this recipe captures the essence of rustic Italian cuisine. The bone-in rabbit pieces are expertly browned to seal in their natural flavors and then set aside while the sauce is carefully crafted.

The foundation of the sauce lies in the sautéed dried porcini mushrooms and tomato paste, imparting a deep and earthy essence that beautifully complements the gaminess of the dark rabbit meat. The addition of red wine and canned tomatoes provides a perfect balance of acidity, while the pancetta contributes a delightful complexity to the overall dish.

As the rabbit simmers gently in the oven, the flavors meld, resulting in tender and succulent meat that easily falls off the bones. Once cooked, the rabbit is shredded and returned to the reduced sauce, creating a robust and intensely flavored ragu that is nothing short of extraordinary.

The pairing of this hearty rabbit ragu with wide pappardelle pasta is a match made in culinary heaven. The velvety, wide ribbons of pasta lovingly cradle the luscious sauce, allowing every bite to be a moment of pure indulgence. Topped with grated Parmesan cheese, the dish reaches new heights of flavor and sophistication.

Preparing this rabbit ragu is a labor of love, but the results are well worth the effort. This company-worthy dish is the epitome of comfort and elegance, making it a perfect choice for special occasions or gatherings with loved ones. As you savor each forkful of tender rabbit meat and savory sauce, you’ll be transported to the enchanting landscapes of Italy, where the tradition of old-world cooking continues to thrive.

In conclusion, the rabbit ragu is a true culinary gem that showcases the beauty of simple and rustic ingredients. This hearty and robust dish is a testament to the time-honored techniques that have been passed down through generations, resulting in a meal that is both comforting and sophisticated. Share the flavors of Italy with your loved ones by preparing this rabbit ragu, and you’ll create memories to cherish for years to come.