Rabbit ragu

CCI Ammunition

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

This is a deep and decadent ragu that is a perfect accompaniment to big fat pappardelle noodles. Video of the process below.

Pappardelle With Rabbit Ragù Recipe From chef Gordon Ramsey's cookbook: Gordon Ramsay's World Kitchen.

Ingredients: Rabbit, Canned whole tomatoes, Flour, Chicken stock, Olive oil, Carrot, Onion, Pancetta, and more

Rabbit Ragù Recipe

Rabbit Ragu is a traditional Tuscan dish, Jamie's take on this classic is rich and creamy with plenty of punchy flavours, perfect served over tagliolini.

Instant Pot Meaty Rabbit Ragu | Italian Food Forever

To go along with our Game Terrine on our Game Night Part Deux, hubby and I decided on a rabbit dish. A brief trundle along the internet brought up a Jamie Oliver recipe for 12 hour Rabbit Bolognase and as we have known from previous experience all Jamie Oliver's recipes "just bloody work", so of course we had to give it a go and let me tell you there is nothing but fun and enjoyment from this recipe! Yes, it takes a long time, but for most of it you have to do bugger all, the oven takes the…

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Life in beautiful Colorado, USA

Australian Gourmet Traveller Italian recipe for pappardelle with braised goat ragù by Pablo Tordesilla's from Queensland restaurant Bar Alto.

A recipe for slow braised rabbit ragu with pasta. A comforting Italian classic dish

Note – this method consists of using the leftover meat from casseroles. Ragu works with many others meats (particularly well with ox tail), and for this, I’ve used…

Valeria Necchio serves up her Grandmother's rabbit ragù recipe with some fresh tagliatelle – the perfect dish for lazy Sundays in the kitchen.

Garganelli is a type of ridged, tubular pasta that’s traditionally made by rolling squares of dough around a wooden stick, known as a bastoncino, along a grooved board or pettine. While you can substitute penne rigate, garganelli is more delicate with a visible seam. Matteo usually serves this pasta with wild hare ragù, but we’ve substituted rabbit, which is more readily available.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

This lamb ragù develops its rich flavours during a long, slow simmer. Patience will be seriously rewarded, however, as the fall-apart lamb melds into the deeply savoury sauce. Breadcrumbs on top add a delightful textural contrast in this pasta recipe from Bancone‘s executive chef, Ben Waugh. Make a meal of it, with a burrata recipe to start.

A white based pasta sauce made with rabbit in the Instant Pot.