Rabbit Ragu with Pappardelle

INGREDIENTS

  • 1/3 cup (75 mL) olive oil
  • Sea salt, black pepper
  • 1 cup (250 mL) flour
  • 1 rabbit or chicken (3 1/2 lbs / 1.5 kg) cut into 8
  • 1/2 cup (125 mL) chopped pancetta
  • 1 cup (250 mL) finely chopped onions
  • 1/2 cup (125 mL) each finely chopped carrot, celery, parsnip
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) each chopped fresh sage, rosemary, thyme
  • 1 cup (250 mL) TV Riesling
  • 1 can (28 fl oz / 796 mL) whole tomatoes
  • 1 lb (454 g) dried pappardelle pasta
  • Olive oil
  • Parmesan cheese

METHOD

  1. In large skillet, heat oil. Season rabbit or chicken with salt and pepper. Dredge the rabbit or chicken in flour; shake off excess.
  2. Add to hot oil in two batches, cooking each batch 5 to 7 minutes until golden brown on each side. Remove to plate.
  3. Cook pancetta in oil; remove to plate.
  4. Reduce heat to medium; add onion, carrot, celery and parsnip. Cook until well browned. Add garlic and sage, rosemary and thyme. Cook 2 minutes.
  5. Add wine, bring to boil, reduce heat and cook until reduced by half.
  6. Add tomatoes; bring to a boil, reduce heat, cover and cook 15 minutes. Stir occasionally.
  7. Add rabbit and pancetta, bring to boil, reduce heat, cover and cook 45 to 55 minutes. Stir occasionally.
  8. Meanwhile, cook pasta until al dente. Drain; toss with olive oil.
  9. Transfer pasta to serving dishes and top with rabbit or chicken pieces and sauce.
  10. Sprinkle with cheese.

SERVES 4