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Serves 6 - 8.
Ingredients
For the stock
• 1 rabbit, in pieces
• 2 bay leaves
• 2 sprigs thyme
• 1 stick celery, roughly chopped
For the ragu
• 65 ml olive oil
• 2 garlic cloves, smashed
• 1 onion, finely sliced
• 2 bay leaves
• 1 tsp fennel seeds, whole
• 250 g thick cut bacon, cubed
• 2 carrots, finely chopped
• 3 sticks celery, finely chopped
• ½ bunch basil
• 2 plum tomatoes, chopped
• 1 red pepper, deseeded, chopped
• 1 green chilli, deseeded, halved
• 500 g pasta
• 250 ml white wine
• 1 litre passata
• ½ bunch parsley, roughly chopped
• 100 g butter
• freshly grated parmesan, to serve
Method
1. For the stock: place the rabbit and all the ingredients for the stock into a large pot with enough water to cover the meat, season with salt and pepper and simmer for 1 ½ hours until the rabbit is tender and falling of the bone.
2. Remove from heat and allow to cool. Remove the rabbit and pull the meat of the bones, chop roughly and set aside, also reserving the stock.
3. For the ragu: in a large pot over medium heat, drizzle in a little olive oil. Add garlic, onion, bay leaves and fennel seeds and cook for 2-3 minutes or until onions start to soften. Add bacon and cook for a further 5 minutes.
4. Place carrots and celery in a food processor and blitz to a fine puree. Transfer to sauce and add half the basil. Season with salt and pepper and cook for another few minutes.
5. Place tomatoes and red pepper into the food processor and blitz until combined. Add the puree into the pot along with the green chilli.
6. Cook the pasta in salted boiling water according to the packet instructions and set aside.
7. Meanwhile pour in the wine and tomato passata into the sauce. Stir well and simmer for 25 – 30 minutes. As the sauce thickens, add a little of the rabbit stock every few minutes.
8. Add the rabbit meat to the sauce. Stir through the rest of the basil, parsley and butter.
9. Add cooked pasta to the ragu. Season to taste with salt and pepper. Serve with freshly grated parmesan cheese.
Ingredients
For the stock
• 1 rabbit, in pieces
• 2 bay leaves
• 2 sprigs thyme
• 1 stick celery, roughly chopped
For the ragu
• 65 ml olive oil
• 2 garlic cloves, smashed
• 1 onion, finely sliced
• 2 bay leaves
• 1 tsp fennel seeds, whole
• 250 g thick cut bacon, cubed
• 2 carrots, finely chopped
• 3 sticks celery, finely chopped
• ½ bunch basil
• 2 plum tomatoes, chopped
• 1 red pepper, deseeded, chopped
• 1 green chilli, deseeded, halved
• 500 g pasta
• 250 ml white wine
• 1 litre passata
• ½ bunch parsley, roughly chopped
• 100 g butter
• freshly grated parmesan, to serve
Method
1. For the stock: place the rabbit and all the ingredients for the stock into a large pot with enough water to cover the meat, season with salt and pepper and simmer for 1 ½ hours until the rabbit is tender and falling of the bone.
2. Remove from heat and allow to cool. Remove the rabbit and pull the meat of the bones, chop roughly and set aside, also reserving the stock.
3. For the ragu: in a large pot over medium heat, drizzle in a little olive oil. Add garlic, onion, bay leaves and fennel seeds and cook for 2-3 minutes or until onions start to soften. Add bacon and cook for a further 5 minutes.
4. Place carrots and celery in a food processor and blitz to a fine puree. Transfer to sauce and add half the basil. Season with salt and pepper and cook for another few minutes.
5. Place tomatoes and red pepper into the food processor and blitz until combined. Add the puree into the pot along with the green chilli.
6. Cook the pasta in salted boiling water according to the packet instructions and set aside.
7. Meanwhile pour in the wine and tomato passata into the sauce. Stir well and simmer for 25 – 30 minutes. As the sauce thickens, add a little of the rabbit stock every few minutes.
8. Add the rabbit meat to the sauce. Stir through the rest of the basil, parsley and butter.
9. Add cooked pasta to the ragu. Season to taste with salt and pepper. Serve with freshly grated parmesan cheese.
