Tagliatelle with Rabbit Ragù

Name: Tagliatelle with Rabbit Ragù
Yield: Serves 4 servings
Ingredients: 1 1/2 lbs ground rabbit (about 700 grams); 2 carrots; 1 celery stalk; 1/4 cup dry white wine (about 60 ml); 1 onion; 5-6 cherry tomatoes; 14 oz egg pasta (such as saffron tagliatelle) (about 400 grams); Extra-virgin olive oil; Salt

Elena @Elena700

Tagliatelle with Rabbit Ragù

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Ingredients

Serves 4 servings

1 1/2 lbsground rabbit (about 700 grams)
2carrots
1celery stalk
1/4 cupdry white wine (about 60 ml)
1onion
5-6cherry tomatoes
14 ozegg pasta (such as saffron tagliatelle) (about 400 grams)
Extra-virgin olive oil
Salt

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Steps

1

Pour some olive oil into a large skillet and add the vegetables. Sauté over very low heat for 5 minutes to let the flavors develop. Add the ground rabbit, season with salt, and cook over medium heat. Pour in the white wine and let the alcohol evaporate.
2

Add the cherry tomatoes and about 1/2 cup hot water. Cover and simmer over very low heat for about 30-40 minutes, or until the sauce has thickened. Adjust salt if needed and add black pepper to taste.
3

Cook the tagliatelle in boiling salted water, drain, and toss with the rabbit sauce.