Maltese Spaghetti with Rabbit Sauce

Updated at: Sun, 11 Feb 2024 00:45:59 GMT

Step 1

In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, then remove them from the pot and set aside.

Step 2

In the same pot, add a bit more olive oil if needed, then add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Step 3

Return the rabbit pieces to the pot. Add the bay leaves, dried thyme, dried oregano, and paprika. Stir to combine.

Step 4

Pour in the tomato passata and red wine, stirring to deglaze the bottom of the pot. Let it simmer for a few minutes.

Step 5

Add the chicken or vegetable broth to the pot, making sure the rabbit pieces are mostly covered with liquid. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for about 1.5 to 2 hours, or until the rabbit is tender and the sauce has thickened. Stir occasionally and add more broth or water if needed.

Step 6

While the rabbit sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 7

Once the rabbit sauce is ready, taste and adjust the seasoning with salt and pepper as needed.

Step 8

Serve the cooked spaghetti topped with the rabbit sauce. Optionally, sprinkle grated Parmesan cheese and chopped fresh parsley on top for extra flavor and garnish.

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