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Rabbit ragu served with pappardelle pasta and garnished with fresh rosemary
Rich and hearty rabbit ragu served with pasta

Slow-Cooked Rabbit Ragu with Pappardelle

Author: Flavelo
Recipes Main Courses
This Rabbit Ragu is a quintessential example of rustic Italian "cucina povera" (peasant cooking), where time is the most important ingredient. Rabbit meat, naturally lean and fine-grained, absorbs the deep, earthy flavors of tomato, red wine, and herbs during a long, slow braise. The result is a thick, hearty sauce where the meat falls off the bone, clinging perfectly to wide pasta ribbons like pappardelle.
🕒 Prep Time 40 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large Dutch oven or deep skillet
  • Cutting board and knife
  • Two forks (for shredding meat)
  • Large pot (for boiling pasta)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cut the rabbit into 3-4 large pieces. Season liberally with salt and pepper.

Tip: No need for small pieces yet; the meat will fall off the bone later.
2 ✓

Heat the olive oil in the Dutch oven and sear the rabbit pieces until golden brown on all sides. Remove and set aside.

Tip: Deep browning adds complex flavor layers that balance the acidity of the tomatoes.
3 ✓

In the remaining fat, sauté the finely chopped onion, carrots, and celery (sofrito). Cook for 8-10 minutes until soft, then add the crushed garlic.

Tip: This vegetable base provides the sweetness and body of the ragu.
4 ✓

Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

Tip: Frying the tomato paste caramelizes the sugars and removes the raw 'canned' taste.
5 ✓

Pour in the red wine and simmer for 2-3 minutes to burn off the alcohol smell.

Tip: The wine acids help deglaze the tasty browned bits from the bottom of the pan.
6 ✓

Add the crushed tomatoes, broth, rosemary, and bay leaves. Return the rabbit to the pot. Cover and simmer on the lowest heat setting for 1.5 to 2 hours.

Tip: It's ready when the meat pulls away from the bone with zero resistance.
7 ✓

Remove the rabbit, discard the bones, and shred the meat with two forks. Return the shredded meat to the sauce and simmer together briefly.

Tip: Double-check for any small bones before returning the meat to the pot.
8 ✓

Cook the pasta al dente, reserve a cup of pasta water, drain, and toss the pasta directly into the ragu.

Tip: Use a splash of starchy pasta water to bind the sauce to the noodles for a silky finish.

Recipe FAQ

Why use bone-in meat?
Bones release gelatin and flavor during cooking, giving the sauce a body and richness that boneless meat simply can't provide.
What pasta works best?
Wide, flat noodles like Pappardelle or Tagliatelle are ideal because their surface area holds the thick, chunky ragu beautifully.

Ingredients

  • 2.25 lbs rabbit (bone-in)
  • 2 medium carrots
  • 2 stalks celery
  • 1 medium yellow onion
  • 3 cloves garlic
  • 3 tbsp tomato paste
  • 14.5 oz canned crushed tomatoes
  • 3/4 cup dry red wine
  • 1 1/4 cups chicken or vegetable broth
  • 2 sprigs fresh rosemary
  • 2 whole bay leaves
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb pappardelle pasta