Tagliatelle with Rabbit Ragu; Recipe from Le Marche
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4
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Calories
659 kcal
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Course
Main Course
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Cuisine
Italian
Tagliatelle with Rabbit Ragu; Recipe from Le Marche
Description
"Tagliatelle with Rabbit Ragu; Recipe from Le Marche" combines finely chopped carrots, garlic, rosemary, and porcini mushrooms with pieces of boneless rabbit meat. The mushrooms may be dried and softened prior to use, ensuring their texture blends well into the sauce. The mixture is cooked in olive oil, initially sautéing garlic and rosemary to infuse flavor, followed by the vegetables and mushrooms. The rabbit meat is browned with white pepper before liquids including white wine and broth are added to simmer and meld the flavors.
The resulting ragu is rich and robust, with the tender rabbit pieces offering a delicate gamey taste balanced by the earthiness of porcini and brightness from white wine. This sauce is ideal tossed with fresh tagliatelle pasta that soaks up the sauce well, creating a satisfying, textured dish with a moderate complexity in flavor.
Serving this dish highlights the seasonal availability of rabbit and mushrooms, perfect for cooler months when hearty pastas are desirable. It pairs well with a simple green salad or roasted vegetables to balance the richness of the sauce.
Use the water from soaking dried porcini as part of the cooking liquid to retain mushroom flavor throughout. If boneless rabbit is unavailable, bones can be used to make stock for added taste. Alternative mushrooms may substitute for porcini if needed.
Ingredients
- 300-400 g tagliatelle (10-14oz)
- 500 g rabbit (170z) 400g without bones. Cut into small pieces.
- 2 carrot washed and finely chopped
- 1-2 garlic peeled and cut in halves, cloves
- 1 prig rosemary
- 150 g porcini mushroom 5.5oz) or 200g (7oz) fresh or frozen porcini, dried
- 1 glass white wine
- 2-3 ladles beef stock I used homemade beef stock, or chicken or rabbit stock
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- white pepper
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
- If unable to find boneless rabbit, carefully de-bone your rabbit and save the bones for making a flavorful stock.
- Soak dried porcini mushrooms in warm water for 20-30 minutes before use; utilize the soaking water in the sauce for extra flavor.
- Other mushroom varieties can replace porcini if they are difficult to source.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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