Rabbit Ragù
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 celery rib, chopped
- Carbohydrate 8 g(3%)
- Cholesterol 246 mg(82%)
- Fat 48 g(74%)
- Fiber 2 g(9%)
- Protein 81 g(163%)
- Saturated Fat 14 g(68%)
- Sodium 820 mg(34%)
- Calories 846
Preparation Heat oil and butter in a 12–inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Cooks' notes:•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. •Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.
Preparation Heat oil and butter in a 12–inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Cooks' notes:•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. •Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.
