Ragu di Coniglio
Ragu di Coniglio, or Rabbit Ragu, is a quintessential Italian stew known for its deep, savory flavors and tender meat. Originating from Italy's rich culinary tradition, this dish reflects a love for hearty, slow-cooked meals that warm the soul. Perfect for those seeking to explore authentic Italian cuisine, Ragu di Coniglio combines the delicate taste of rabbit with robust herbs and vegetables, creating a comforting and sophisticated meal.
Servings: 4 people
Calories: 700kcal
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
Notes
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
Calories: 700kcal | Carbohydrates: 70g | Protein: 35g | Fat: 30g