Rabbit Ragù
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tbsp
Sage (finely chopped fresh)1.5 tsps
Rosemary (finely chopped fresh)1 medium
Onion (chopped)1 medium
Carrot (chopped)1.25 tsps
Sea Salt (coarse gray)Directions:
1
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
2
Add sage and rosemary and cook, stirring, 30 seconds
3
Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes
4
Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes
5
Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes
6
Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes
7
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
8
Add sage and rosemary and cook, stirring, 30 seconds
9
Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes
10
Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes
11
Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes
12
Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes