Rabbit Ragù

Ingredients for Rabbit Ragù

• 60ml plus 1 tablespoon extra-virgin olive oil

• 2 tablespoons unsalted butter

• 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice

• 1 tablespoon finely chopped fresh sage

• 1 1/2 teaspoons finely chopped fresh rosemary

• 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (675g boned)

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 celery rib, chopped

• 240ml light dry red wine such as Pinot Noir

• 1 (400g) can Italian plum tomatoes in juice, drained and chopped

• 1 1/4 teaspoons coarse gray sea salt

• 1/2 teaspoons coarsely ground black pepper

• Accompaniment: buttered polenta

How to make Rabbit Ragù

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 150g , 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.