Tuscan Rabbit Ragu with Papparedelle

Name: Tuscan Rabbit Ragu with Papparedelle
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 2-3 pounds hare legs, (or lamb or beef stew meat); Salt; 2 cups chopped onion; 1 cup minced carrot; 1 cup minced celery; 2 tablespoons sage leaves, (chopped); 2 tablespoons rosemary, (chopped); 2 bay leaves; 1 handful dried porcini mushrooms, (about 1 ounce, chopped); 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 1 28- ounce can crushed tomatoes; 1 cup red wine; Parsley and grated cheese to garnish

Instructions

Prep:20minCook:2h

This is a pasta sauce specifically designed for hare, or jackrabbit. If you don't have one lying around, don't substitute rabbit -- use a piece of lamb, venison or beef instead. It's a red meat ragu. Nothing else in this recipe is hard to find. As for pasta, I made my own pappardelle pasta, and you can use any one of my pasta recipes to make your own. Or you can buy fresh pappardelle or just use dried spaghetti. This sauce keeps well in the fridge for a week or so, and can be frozen.

Updated at: Thu, 21 Nov 2024 14:04:07 GMT