Rabbit Ragù
A rich Italian-style ragù made with tender rabbit meat, pancetta, aromatic herbs, and vegetables slowly simmered in wine and tomatoes. Perfect served over buttered polenta.
Ingredients
- •¼ cup extra-virgin olive oil
- •2 tablespoons unsalted butter
- •¼ pound pancetta
- •1 tablespoon fresh sage
- •1½ teaspoons fresh rosemary
- •1½ pounds rabbit meat
- •1 medium onion
- •1 medium carrot
- •1 rib celery
- •1 cup red wine
- •14 ounces Italian plum tomatoes
- •1¼ teaspoons coarse gray sea salt
- •½ teaspoon black pepper
- •buttered polenta
Cooking Instructions
- 1.
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. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
35 min
