Rabbit Ragù is a tasty alternative to dress your pasta, a delicate sauce that will enhance your main dishes.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 40 Minutes
- Portions: Serves approximately 10 for pasta
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs Rabbit
- 3 cups Tomato sauce
- 1 Onion (approximately 1.8 oz)
- 1 Carrot (approximately 3.5 oz)
- 1 Celery stalk
- to taste Olive oil
- to taste Fine salt
- to taste Ground black pepper
- 14 oz Champignon mushrooms
- 10 berries Juniper
Preparation
In a large pot, add some oil and brown the rabbit pieces.
Once browned, remove it from the pot and place it on a plate.
Wash and clean the carrots, onion, and celery.
Chop them very finely.
In the same pot where you browned the rabbit pieces, add the vegetables and sauté them.
Now add the rabbit, the cleaned and finely chopped mushrooms, salt, a bit of pepper, the juniper berries, and mix well.
Add the rabbit and cook for about an hour.
At this point, remove the rabbit pieces, let them cool slightly, and debone them, shredding as much as possible.
Put the meat back in the pot with the tomato sauce, adjust salt if necessary, and cook for a few more minutes.
If it is too dry, add a bit of water.
Tips/Advice
If you enjoyed the Rabbit Ragù, try the other ragù recipes:
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