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Ingredients
•450g (1lb) diced rabbit meat
•1tbsp plain flour
•1tbsp olive oil
•1 onion, finely chopped
•2 celery sticks, finely chopped
•1 large carrot, finely chopped
•2 rosemary sprigs
•1 bay leaf
•2tbsp tomato purée
•450ml (¾ pint) chicken stock
•400g tin chopped tomatoes
•200g (7oz) dried pappardelle pasta
Method
1 Dry rabbit pieces roughly with kitchen paper; sprinkle over flour. Heat oil in a large pan; add rabbit, onion, celery and carrot. Fry for 5min, adding a little water if pan gets dry.
2 Add rosemary, bay, tomato purée, stock, tomatoes and plenty of seasoning. Bring to the boil; turn down heat, cover and simmer for 45min. Take off the lid and simmer for a further 15min, stirring occasionally.
3 When rabbit has 15min left to cook, bring a large pan of salted water to the boil; cook pasta according to pack instructions. Drain.
4 Check seasoning of rabbit ragu and serve immediately with pasta.
•450g (1lb) diced rabbit meat
•1tbsp plain flour
•1tbsp olive oil
•1 onion, finely chopped
•2 celery sticks, finely chopped
•1 large carrot, finely chopped
•2 rosemary sprigs
•1 bay leaf
•2tbsp tomato purée
•450ml (¾ pint) chicken stock
•400g tin chopped tomatoes
•200g (7oz) dried pappardelle pasta
Method
1 Dry rabbit pieces roughly with kitchen paper; sprinkle over flour. Heat oil in a large pan; add rabbit, onion, celery and carrot. Fry for 5min, adding a little water if pan gets dry.
2 Add rosemary, bay, tomato purée, stock, tomatoes and plenty of seasoning. Bring to the boil; turn down heat, cover and simmer for 45min. Take off the lid and simmer for a further 15min, stirring occasionally.
3 When rabbit has 15min left to cook, bring a large pan of salted water to the boil; cook pasta according to pack instructions. Drain.
4 Check seasoning of rabbit ragu and serve immediately with pasta.
