Main content

Pappardelle with rabbit ragout



  • 1.

    Heat the oil in a saucepan then add the rabbit, onion and garlic and cook for 10 minutes, stirring occasionally until browned.

  • 2.

    Deglaze the pan with the red wine and when the wine has evaporated then add the tomatoes, rosemary, oregano, olives, anchovies and capers.

  • 3.

    Bring to the boil and simmer for 50 minutes on low heat until the meat is tender.  Add seasoning to taste. Remove the meat from the bones.

  • 4.

    Cook the pasta according to pack instructions and cook for the last minute in the rabbit sauce.

  • 5.

    Serve topped with chopped basil and shaved pecorino.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Pappardelle with rabbit ragout.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings