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.
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Diary of a Foodie
Rabbit Ragù
Diary of a Foodie: Season One: Zen and the Art of Cooking
Serves4
- Active time:30 min
- Start to finish:1 hr
RECIPE BY ELENA FAITA-VENDITELLI
January 2007
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
- 1 tablespoon finely chopped fresh sage
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 cup light dry red wine such as Pinot Noir
- 1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
- 1 1/4 teaspoons coarse gray sea salt
- 1/2 teaspoon coarsely ground black pepper
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Accompaniment:
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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. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Cooks’ notes:
- Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
- Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.
- Keywords
- diary of a foodie,
- elena faita-venditelli,
- italian,
- rabbit,
- wine
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