Best Pappardelle With Rabbit Chestnut Ragu Recipes

RABBIT RAGU WITH PAPPARDELLE

Steps:

• Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
• Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
• Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
• Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.

PAPPARDELLE WITH LONG-COOKED RABBIT SUGO

Steps:

• Trim the rabbit pieces of any fat, rinse them well, and pat dry.
• Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata).
• Season the rabbit pieces all over with 1/2 teaspoon salt.
• Pour the olive oil into the saucepan, and set over medium heat.
• Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes.
• Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste.
• Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles.
• When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat.
• Sprinkle in 1/2 teaspoon of salt.
• Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings.
• As the liquid reduces, stir in another cup of hot stock every 20 minutes or so.
• Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely.
• Remove the rabbit pieces from the braising juices, and pull all the meat off the bones.
• Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices.
• Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce.
• Season to taste with salt and freshly ground black pepper.
• While the sauce is hot, toss in pappardelle.