Pasta with Rabbit Ragu

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November 2, 2015


6 servings

3/4 lbs spaghetti


¼ of a whole rabbit, cut to 8 pieces

1 carrot, finely minced

1 cup eggplant, cut to ½ cubes

½ sweet onion, finely minced

½ celery stalk, finely minced

1 ½ cup crushed canned tomatoes

3 vermouth garlic cloves

½ red wine

½ fresh rosemary sprig

½ oregano

½ fresh thyme sprig

1 bay leaf

*Rabbit can be substituted with duck


1In a large sauté pan heat 1 tablespoon olive oil.

2Add the rabbit pieces, lightly salted, and cook each side until golden brown. Remove the rabbit. Add the onions, carrots, celery, eggplant cubes and cook until soft, about 2 min. Combine with the rosemary, thyme, oregano, bay leaf and cook for another minute then add the wine. Mix well, simmer until wine evaporates, then add the tomatoes and the rabbit pieces. Transfer it to a tagine pot or another clay baking pot with a lid. Add water to barely cover the meat.

3Cook for 2 hours with lid on. Once cooked, discard the bones and cut the rabbit meat to small pieces. Return the meat to the thick tomato sauce.

4Heat 1 tablespoon of olive oil in a large skillet. Add the gnocchi and sauté each side until golden brown.



7In a small saucepan mix ½ cup dry vermouth, 1 tablespoon olive oil , pinch of salt and 6 pealed garlic cloves. Simmer for 20 min.


9Bring a pot of 6 quarts of salted water to a boil. Cook the Spaghetti until al dente, look at the package instructions. Drain well using a colander and transfer the pasta to the pan with the rabbit ragu sauce. Stir gently to mix well and cook for another 3 min then turn the heat off. Cover with a lid and let it rest for another 5 minutes. The spaghetti will absorb some of the sauce. Transfer the pasta to a pasta bowl, garnish with basil and serve.


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