Maltese Rabbit Sauce Spaghetti (Għaġin bil-Fenek)

Name: Maltese Rabbit Sauce Spaghetti (Għaġin bil-Fenek)
Cuisine: Asian, Middle Eastern, African
Ingredients: Rabbit (head, ribs, tails) — approx. 600–800g, scraps; Juice of 1 large lemon + 1 tbsp apple cider vinegar (marinade); 2 tbsp extra virgin olive oil; 1 large onion, finely chopped; 8–10 garlic cloves, crushed; 2 medium carrots, finely diced; 1 tbsp tomato paste; 2 cans (400g each) whole plum tomatoes, crushed by hand; 1 can (400g) peas, drained and rinsed; 50ml red wine (a small splash for flavour only); 150ml water; 2 bay leaves; 1 tsp mixed spice; 1 tsp mild curry powder; 1 tsp smoked or sweet paprika; ½ tsp ground turmeric; ¼ tsp black pepper (freshly ground — activates turmeric's curcumin); A pinch of chilli flakes; 1 tsp dried marjoram or oregano; 1 sprig fresh rosemary; Salt: no more than ½ tsp total (or skip entirely); 500g wholegrain spaghetti; Small handful of fresh basil, torn; Fresh flat-leaf parsley, roughly chopped; Extra virgin olive oil, to finish

8 steps

Updated at: Thu, 26 Mar 2026 13:05:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories813.5 kcal (41%)

Total Fat21.3 g (30%)

Carbs115.5 g (44%)

Sugars14.5 g (16%)

Protein44.7 g (89%)

Sodium636.6 mg (32%)

Fiber18 g (64%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place the rabbit scraps in a bowl. Coat with lemon juice and apple cider vinegar. Leave to marinate for at least 30 minutes, or up to 2 hours in the fridge.

Step 2

Heat the olive oil in a wide, heavy-bottomed pot or deep sauté pan over medium heat. Add the onion and cook gently for 6–8 minutes until completely soft and lightly golden. Add the garlic and carrots and cook for a further 4–5 minutes, stirring regularly.

Step 3

Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the paprika, mixed spice, curry powder, turmeric, black pepper, chilli flakes, marjoram, and rosemary sprig. Stir everything together and cook for 2 minutes to bloom the spices in the oil.

Step 4

Drain the scraps from the marinade (discard the marinade). Add the scraps directly into the pot and turn them in the sauce to coat well. Pour in the 50ml of red wine and let it cook off for 1–2 minutes.

Step 5

Add both cans of crushed plum tomatoes and the 150ml of water. Stir well, bring to a gentle bubble, then reduce to a low simmer. Cover partially with a lid and cook for 1.5 to 2 hours, stirring occasionally, until the meat is completely tender and falling off the bone and the sauce is thick and rich.

Step 6

About 10 minutes before the end of cooking, stir in the drained canned peas and let them warm through. Remove the scraps from the sauce. Carefully pick all the meat off the bones - there's good flavour in the cheeks of the head and along the ribs. Discard all bones. Return the picked meat to the sauce and stir through. Remove the rosemary sprig and bay leaves.

Step 7

Cook the wholegrain spaghetti in a large pot of unsalted or very lightly salted boiling water according to packet instructions until al dente. Reserve a small cup of pasta water before draining.

Step 8

Add the drained spaghetti directly into the rabbit sauce and toss well over low heat for 1–2 minutes, adding a splash of pasta water if needed to loosen. Finish with torn fresh basil, chopped parsley, and a drizzle of extra virgin olive oil. Serve immediately.