Savour the essence of Italian tradition with our “Ragu di Coniglio,” a dish where tender rabbit simmers in a white wine-infused sauce, enriched with a trio of garden-fresh vegetables and a whisper of rosemary. This ragu, with its creamy embrace, clings to strands of al dente spaghetti, each forkful promising the warmth of Italian hospitality. Sprinkled with Parmesan, it’s a recipe that beckons you to the kitchen, inviting you to recreate and relish in the comforts of Italy’s cherished flavours.
This dish, rich in history and flavour, offers more than just a meal—it tells the story of Italy’s culinary legacy. Prepare your palate for a journey through Italy’s rustic countryside, where every bite is a step back in time. Stay with us as we unveil the secrets to mastering this exquisite dish, ensuring your culinary adventure is both delightful and memorable
About the Recipe: Crafting the Classic Ragu di Coniglio
Ragu di Coniglio has a storied place in Italian cuisine. The Romans, known for their discerning tastes, celebrated rabbit meat for its quick breeding and rich texture. Our Italian ragu recipe captures this ancient delicacy with a modern approach, ensuring every spoonful carries centuries of culinary tradition.
Today, we revive this tradition with our authentic Ragu di Coniglio recipe, inviting you to savor a piece of Italian heritage.
Ingredients
- 500 g Rabbit legs
- 100 ml White wine
- 150 g Carrots
- 150 g Celery
- 150 g Onion
- 50 ml Olive oil
- 10 g Rosemary
- 2 Bay leaves
- 200 ml Cream
- 500 g Spaghetti
- 30 g Parmesan cheese
- 15 g Parsley
- Salt and Pepper to taste
Alternative Ingredients: Customising Your Stew
While our focus is on a dish made with rabbit, there are options for everyone. Discover how to adapt the recipe to suit your preferences without losing the essence of this classic Italian comfort food.
- If rabbit meat is not readily available, or you prefer to avoid alcohol, use chicken thighs in your Ragu di Coniglio.
- For a non-alcoholic rabbit ragu recipe, use chicken or vegetable stock instead of white wine.
If you’re in the mood for a different Italian classic after mastering our rabbit ragu, why not try your hand at our authentic Pizza Romana?
Video Tutorial: Mastering Ragu di Coniglio
Watch our step-by-step video and cook along as we bring the classic flavors of Italy into your kitchen with our authentic Ragu di Coniglio. Perfect your technique and enjoy the culinary journey!
Method
- In a pan, heat the olive oil and prepare the rabbit legs, seasoned with salt and pepper.
- Add the vegetables and herbs, cooking them down, before deglazing the pan with white wine.
- After simmering, shred the cooked rabbit meat for the Ragu di Coniglio sauce, then stir in cream and parsley for a creamy finish.
- Toss the al dente spaghetti into your ragu, allowing the pasta to absorb the rich sauce.
- Serve your dish with a garnish of parsley and a sprinkle of Parmesan cheese.
FAQs for Our Italian Rabbit Ragu Recipe
What wine goes into rabbit ragu?
In our Italian ragu recipe featuring rabbit, a white wine is essential. It tenderizes the rabbit meat and melds harmoniously with the cream and vegetables. Opt for a less acidic white wine, such as a Chardonnay, to maintain the dish’s delicate balance and enhance the creaminess.
How long do you have to cook rabbit for?
Rabbit is a lean meat that benefits from slow cooking to achieve tenderness. In our ragu recipe, the rabbit should be simmered for approximately 1 hour or until the meat effortlessly falls off the bone. This ensures that the rabbit is exquisitely succulent and ready for the ragu.
What does rabbit pair best with?
Our Italian rabbit ragu recipe is crafted to complement a variety of Italian staples. Although we serve it with pasta, feel free to get creative and try the ragu on top of creamy polenta, fluffy mashed potatoes, or even alongside a bed of aromatic rice. Each base offers a different texture and taste experience that pairs beautifully with the flavours of this recipe.
Looking for a dessert that’s as effortless as it is exquisite? Our No-Bake Cheesecake is the answer. Its silky texture and tangy flavour provide a refreshing balance to the savoury depth of this dish.
Explore More Italian Delicacies
Indulge in the full Italian dining experience by exploring these handpicked recipes, each a perfect follow-up to our exquisite rabbit ragu. Whether you’re looking for another rich pasta dish, a complementary side, or a sweet finish, you’ll find your next favourite recipe right here:
Classic Beef Bolognese: Discover the robust flavours of another Italian classic. Our beef bolognese is simmered to perfection and just waiting to be twirled on your fork.
Creamy Polenta with Wild Mushrooms: Smooth, buttery polenta topped with sautéed wild mushrooms makes for a comforting side that perfectly complements any ragu dish.
Pasta Fagioli: Begin your Italian feast with a warm and comforting bowl of our traditional Pasta Fagioli. This beloved soup sets the stage for the rich flavours you’ll enjoy in the Ragu di Coniglio and is a testament to the simplicity and heartiness of Italian cooking.
- Zuppa di Zucca: For those who adore the blend of seasonal flavors, our Zuppa di Zucca offers a creamy, comforting experience that pairs wonderfully with the complexity of rabbit ragu.
Chocolate and Pear Cake: Cap off your Italian culinary journey with the indulgent sweetness of our Chocolate and Pear Cake. Its luscious layers and the delightful combination of chocolate and fruit are the perfect endings to the meal.
Homemade Focaccia Bread: Dip into the sauce of your rabbit ragu with a piece of freshly baked focaccia, seasoned with rosemary and sea salt.
Feel inspired to try these recipes? Click on any dish to see the full recipe and add another authentic Italian masterpiece to your culinary repertoire!
Embark on a Culinary Journey: Engage, Share, and Savor Our Authentic Italian Ragu
Ready to dazzle your taste buds with the rich flavors of Italy? Our Italian Rabbit Ragu recipe awaits you below! But before you dive into the culinary adventure, remember to:
- Bookmark This Recipe: Never lose your way to great taste; bookmark this rabbit ragu and come back to it anytime you crave a touch of Italy.
- Share the Love: If you’re excited about making this dish, share it with your friends and family on social media – they’ll thank you later!
- Sign Up for More: Love what you see? Sign up for our newsletter to get the latest and greatest Italian recipes delivered straight to your inbox.
Now, let’s get cooking! Scroll down for our step-by-step recipe card that will guide you to create the most delectable rabbit ragu you’ve ever tasted. Buon appetito!
Ragu di Coniglio
Equipment
- 1 large frying pan with a lid you may also use cacast-iron pan
- 1 large spoon
Ingredients
- 500 g Rabbit legs
- 100 ml White wine
- 150 g Carrots
- 150 g Celery
- 150 g Onion
- 50 ml Olive oil
- 10 g Rosemary
- 2 each Bay leaves
- 200 ml Cream
- 500 g Spaghetti
- 30 g Parmesan
- 15 g Parsley
- Salt and Pepper to taste
Instructions
- Begin by heating olive oil in a large frying pan. Season the rabbit legs and sear them on medium-high heat until golden on both sides.
- Add the finely chopped carrots, celery, onions, rosemary, and bay leaves, cooking them until they soften.
- Deglaze the pan with white wine, then reduce the heat and cover. Let it simmer for 90 minutes, ensuring there is enough liquid and turning the legs every 15 minutes, until the meat becomes tender and falls off the bone.
- Once the rabbit is cooked, remove the legs from the sauce.
- Add cream and parsley to the sauce.
- Pullthe meat from the bones and add to the sauce, adjust the seasoning and cook ona low heat for a further 10 minutes.
- Meanwhile,cook the pasta in salted water for 2 minutes before cooking time, add to the sauce and complete the cooking in the sauce.
- Platethe pasta and finish with freshly grated parmesan.
Video
Hints and Tips
- Utilize other parts of the rabbit for a varied texture.
- Ensure enough liquid during the slow cooking process to prevent it from drying out.
- Adjust the seasoning after adding the cream to balance the flavors.
Nutrition
Celebrate Tradition with Ragu di Coniglio
As you serve your “Ragu di Coniglio,” you’re not just offering a meal; you’re celebrating a tradition that has stood the test of time. This Italian Ragu is more than a dish—it’s a culinary heritage that deserves to be shared and savoured.
Remember, every dish you create is an opportunity to not only nourish the body but also to connect with cultures, histories, and communities across the globe. So, we invite you to keep the spirit of Italian cooking alive in your kitchen by experimenting, sharing, and most importantly, enjoying the process.
Buon appetito and happy cooking!
I’m adding this recipe for ragu di coniglio to my favorites list! My first time working with rabbit so I appreciate the detailed instructions. The dish is creamy, tasty and perfectly spiced.
I love rabbit ragu and have eaten it a number of times here in Italy. It’s very traditional in Marche where I had a similar version to this one. I have also made it myself. But, I’ve never had it with cream, an interesting addition I want to try!
Thanks for all the tips…super useful as I was making this for the first time. What a special dish this is!
Such a delightful recipe to sit down to – delicious, creamy and sophisticated. Thanks for the detailed instructions as this was my first time working with rabbit and it turned out great.
Love the white wine sauce! So yummy!