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http://www.lifestylefood.com.au/recipes/6295/pappardelle-with-rabbit-ragout

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Pappardelle with rabbit ragout

Ingredients

Method

  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

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

 
 

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