Rabbit Ragù

Name: Rabbit Ragù
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 397 grams Italian plum tomatoes in juice, drained and chopped; 1 medium carrot, chopped; 1 rib celery rib, chopped; 1 teaspoons coarse gray sea salt; 2 teaspoons finely chopped fresh rosemary; 1 Tbsp finely chopped fresh sage; 1 teaspoons coarsely ground black pepper; 59 milliliters extra-virgin olive oil; 1 medium onion, chopped; 113 grams pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice; 237 milliliters light dry red wine such as Pinot Noir; 4 servings Accompaniment: buttered polenta; 1 kilograms rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned); 2 Tbsps unsalted butter

Rabbit Ragù might be just the main course you are searching for. Watching your figure? This gluten free recipe has 814 calories, 81g of protein, and 39g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of coarsely ground pepper, coarse gray sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 58 people found this recipe to be tasty and satisfying.

Instructions

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes.

Ingredients you will need

Pancetta

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add sage and rosemary and cook, stirring, 30 seconds.

Ingredients you will need

Rosemary

Sage

Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes.

Ingredients you will need

Whole Rabbit

Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes.

Ingredients you will need

Wine

Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Ingredients you will need

Sea Salt

Tomato

Pepper

Sauce

·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.·Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot.

Ingredients you will need

Veal

Equipment you will use

Pot

Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.

Ingredients you will need

Whole Rabbit

Water