Tagliatelle with Rabbit Ragu; Recipe from Le Marche

Name: Tagliatelle with Rabbit Ragu; Recipe from Le Marche
Prep time: 30 min
Cook time: 1 h
Yield: 4 serving
Ingredients: 300-400 g tagliatelle; 500 g rabbit; 2 carrots; 1-2 garlic cloves; 1 sprig rosemary; 150 g dried porcini; 1 glass white wine; 2-3 ladles beef, chicken or rabbit stock; 3-4 tablespoon extra virgin olive oil; salt; white pepper

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Prep Time
30 mins
Cook Time
1 hr
Servings
4
Calories
659 kcal
Course
Main Course
Cuisine
Italian

Tagliatelle with Rabbit Ragu; Recipe from Le Marche

Daisy Meyer

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This traditional recipe from the Marche region in Central Italy is one of the best ways to cook rabbit meat. It's easy to make and full of flavour. A truly authentic Italian pasta recipe!

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Ingredients

Servings

300-400 g tagliatelle (10-14oz)
500 g rabbit (170z) 400g without bones. Cut into small pieces.
2 carrots washed and finely chopped
1-2 garlic cloves peeled and cut in halves
1 sprig rosemary
150 g dried porcini (5.5oz) or 200g (7oz) fresh or frozen porcini
1 glass white wine
2-3 ladles beef, chicken or rabbit stock I used homemade beef stock
3-4 tablespoon extra virgin olive oil.
salt for pasta and to taste
white pepper

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Instructions

First soak the dried porcini mushrooms (if using) in warm water for 20-30 mins, so that they soften again. Then wash and chop the carrots finely. Peel the garlic and cut in halves.
If your rabbit has bones, trim the meat with a nice sharp knife separating it from the bones. In the end you need about 400 g of rabbit meat. Cut these pieces into small chunks.
Take a fairly large casserole dish ( I used my Dutch oven), add the extra virgin olive oil and the peeled clove of garlic cut into halves. Also add the rosemary sprig (you can divide it into several parts).
Brown the garlic with the rosemary in the oil for at least a couple of minutes, then add the chopped carrot. Mix well. Cut the soaked porcini (or fresh or frozen) into small pieces. Then add them to the sauce. Continue to cook and stir for at least 5 minutes.
When the carrot starts to soften, add the rabbit meat. Add some ground white pepper. Stircontinuously so the meat browns well. Allow the rabbit meat to dry out a little and then once well browned, add a glass of white wine.
Season with salt and let all the wine evaporate well. Then add 2-3 ladles of stock andreduce the heat and let it cook slowly covered, for at least an hour. Every so often, raise the lid and add more stock (always little) if necessary.
While the sauce is cooking, fill a pot with water for the pasta and bring to a boil. When it starts to boil add salt and bring to the boil again. Cook the tagliatelle al dente according to the instructions on the packet. When the pasta is ready, drain it and add to the rabbit ragu. Mix the sauce and pasta together well and serve with a sprinkling of grated cheese and pepper as required.

Notes

The rabbit I used in this tagliatelle with rabbit ragu recipe was de-boned and cut into pieces. I can buy this ready prepared. If you can’t find boneless rabbit meat, you will need to de-bone your rabbit. In that case, I would suggest using the bones to make some stock. It will add a lot of flavour to the dish.
If using dried porcini, they need to be soaked in warm water for 20-30 minutes before cooking. You can use the water you soak them in if you need more liquid in your sauce.
You can use other mushrooms instead if porcini are hard to find.

Nutrition Information

Show Details

Calories 659kcal (33%) Carbohydrates 85g (28%) Protein 42g (84%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.04g Cholesterol 164mg (55%) Sodium 110mg (5%) Potassium 1355mg (39%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 5143IU (103%) Vitamin C 4mg (4%) Calcium 61mg (6%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 659 kcal

% Daily Value*

Calories	659kcal	33%
Carbohydrates	85g	28%
Protein	42g	84%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.04g	2%
Cholesterol	164mg	55%
Sodium	110mg	5%
Potassium	1355mg	29%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	5143IU	103%
Vitamin C	4mg	4%
Calcium	61mg	6%
Iron	7mg	39%