Rabbit Ragu

Rabbit Ragu with Pappardelle Pasta

Ingredients:

3/4 cup olive oil, plus more for drizzling on pasta

2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred

Salt and freshly ground black pepper

1 cup instant flour (recommended: Wondra)

2 cups minced onions

1 cup minced carrots

1 cup minced celery

1 teaspoon garlic

1 (28-ounce) can while peeled tomatoes with juices, crushed by hand

2 bay leaves

1 sprig thyme

1 sprig rosemary

1 teaspoon dried oregano

2 cups chicken stock

1 pound dried pappardelle pasta

1/4 cup grated Parmesan

Directions: Coat your cooking pan with a few drizzles of oil. Turn your stove top burner to medium- high heat. Season and dredge the rabbit pieces. Add the seasoned rabbit to the pan of hot oil. Cook the rabbit until it is golden brown (about 5 minutes per side). Once cooked, transfer the meat onto a plate lined with paper towels. Turn the heat down to medium. Oil the pan again, and add the vegetables and celery stock. Cook until the vegetables are caramelized. Add the garlic, tomatoes, and herbs to the pan, and cook for an additional 30 minutes. Add the chicken and rabbit back into the pan. Cook until the rabbit is very tender. Cook the pasta, and toss it with the sauce.