Rabbit Ragu With Pappardelle Recipe (2024)

Great simple recipe that I triple and freeze. I add 2 lbs of cremini mushrooms, quartered, just before simmering. We enjoy this over polenta.

Not red or saucy enough. Maybe don’t leave lid off for so long while shredding the meat. Also add more tomato sauce in the beginning.

I made this two or three times several years ago and it was always delicious. I did add some mushrooms after the first hour of cooking, then cooked for another 2 hours until the meat was super-tender. I have served it to fussy eaters who would certainly refuse to eat rabbit if they had been told what it was. Served as a ragu, on the pasta, however, in blissful ignorance, they LOVED it!

Loved this dish. The second time we made it we added porcini mushrooms and it was even better!

Made this with double the tomato, carrot and celery and included anchovy paste plus a dash of fish sauce; was good but think it would have been better with even more tomatoes and some additional acid later in cooking. It took me close to 4.5 hours, with butchering and later deboning the meat taking more time (tiny bones!) than expected.

A rabbit of 1,5 kilo gives 600 grams of meat. Easy to make recipe, just start on time! Indeed a bit more tomatoes is a good idea, and butter we just left out completely as we didn’t see the added taste value, just adding unnecessary fat and calories.

A really flavorful recipe but could use more umami. Add another anchovy or two at the beginning and let it cook a while longer to thicken.

Excellent dish, very easy, loved the flavours. Served it over high quality rigatoni, it served 6 easily.

I rehydrated about a half cup of dried porcini mushrooms, chopped them finely and added them to the finished mirepoix. Then, I use the resulting broth to make more sauce. Adds a sumptuous depth of flavor. Ultimate comfort food.

Fully agree with the addition of the mushrooms. Added 250g of wild mushrooms, quartered and sautéed in a dry pan to concentrate flavors. Added them with the shredded rabbit. A little parsley is needed in my view for freshness and color. I used a Barolo which in my view was well paired with the mushrooms and the rabbit.

Thinking of finishing with a dusting of orange peel gremolata next time.

100 gr. farina (flour) 001 uovo grande (large egg)pizzico di sale (pinch of salt)olio di gomito (elbow grease)

I shredded the rabbit and left it out until the sauce was the consistency I wanted. I then added the rabbit and let cool and put in the fridge overnight as I thought further simmering the rabbit would dry it out. I think it was better to let if set overnight before serving. I also added rosemary as some else suggested... Delish!

This dish was remarkably simple, and my husband says it’s easily one of the best five pastas we’ve ever prepared. Next time, I’ll modify slightly and add extra anchovies because I felt the salt was lacking. Otherwise, foolproof recipe. And I topped the dish with grated, smoked ricotta and parmigiano reggiano. I’m sure that ricotta is a unicorn of a cheese, but if you spot something smoky and sharp, it will add exciting dimension to this dish. I’ll make this again and again.

Loved this recipe. Took me a while to shred the rabbit (yielded quite a bit of meat!), so account for that in your timing. Whole thing including prep took me about 4 hours. I ended up using 2 cups of diced tomatoes, and was a bit more generous with the anchovies and garlic. All in all, delicious!

Used red vermouth instead of wine, yum!

Not red or saucy enough. Maybe don’t leave lid off for so long while shredding the meat. Also add more tomato sauce in the beginning.

I made this two or three times several years ago and it was always delicious. I did add some mushrooms after the first hour of cooking, then cooked for another 2 hours until the meat was super-tender. I have served it to fussy eaters who would certainly refuse to eat rabbit if they had been told what it was. Served as a ragu, on the pasta, however, in blissful ignorance, they LOVED it!

Great simple recipe that I triple and freeze. I add 2 lbs of cremini mushrooms, quartered, just before simmering. We enjoy this over polenta.