Difficulty: Medium
Serves 4
Preparation: 25 mins
Cooking: 1 hour 10 mins
Ingredients
- 1 wild rabbit, all meat cut from bones
- 3 tbsp olive oil
- 75g cubed smoked pancetta
- 1 medium carrot, scrubbed and finely grated
- 1 large stick of celery, washed then finely grated
- 1 medium onion, finely grated
- 3 cloves garlic, finely grated
- ¼ tsp dried chilli
- 1 tsp dried rosemary
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 bay leaf
- 4 tbsp tomato purée
- 1/3 tin chopped tomatoes
- 1 tsp white wine vinegar
- 200ml white wine
- 100 ml water
- 1 thumb size piece of Parmesan rind
To finish
- 175g penne pasta
- ½ tsp salt
- Parmesan cheese
Method
- In a medium sized sauté pan heat the olive oil before adding the pancetta, it should sizzle gently when entering the pan. Cook it for 5 minutes before adding the grated vegetables, stir all together well.
- Add the spices and the bay leaf, then cook for a further 5 minutes before adding the rabbit with the tomato purée. Stir altogether for a few minutes before adding the remaining ingredients.
- Put a lid on the pan and simmer very gently for an hour. Note: Adding Parmesan rind will give the Ragu extra depth of flavour, but remove the rind before serving. Drop the penne pasta into boiling salted water and cook to your preference.
- Drain and mix the penne through the Ragu, divide over 4 plates, adding a good grate of fresh Parmesan should you require it.
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