The tagliatelle with rabbit ragù are a traditional Italian first course that wins you over at first bite: flavorful, aromatic and perfect for a family lunch or a special dinner. This dish pairs the delicate rabbit meat with a rich, enveloping sauce, ideal for enhancing the rough texture of tagliatelle.
If you are looking for an authentic tagliatelle with rabbit ragù recipe, you’re in the right place: here you’ll find all the steps to prepare a tasty and well-balanced sauce, just like traditional cuisine demands. The secret? Slow cooking and simple, high-quality ingredients that turn into an irresistible sauce.
Especially suitable in the cooler months, tagliatelle with rabbit ragù are a refined alternative to the classic ragù, yet just as easy to make at home.
👉 If you want to take it further and make everything from scratch, I’ve also written the recipe for homemade tagliatelle: find the link below to discover it and complete the dish!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz tagliatelle (best if fresh)
- 1 lb 2 oz rabbit meat (deboned)
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 clove garlic
- 1 glass dry white wine
- 3/4 cup tomato purée (passata)
- 1 sprig rosemary
- 1 leaf bay leaf
- to taste salt and pepper
- 1 pinch chili pepper (optional)
Tools
- 1 Casserole ecoline
Preparation
Debone the rabbit (better to have the butcher do it) and cut it first into pieces and then finely chop with a knife until you obtain a texture similar to a coarse ragù;
Heat the extra virgin olive oil in a large casserole or saucepan and add the garlic clove;
Add the chopped vegetables (carrot, celery and onion) and let them sauté over low heat until soft and lightly golden;
Add the rabbit meat and brown it well, stirring to evenly develop flavor;
Deglaze with the white wine and let the alcoholic part evaporate completely;
Add the tomato purée, the rosemary and the bay leaf;
Season with salt and pepper, adding a pinch of chili if desired;
Cover and let simmer over low heat for about one and a half hours, stirring occasionally;
Bring a pot of salted water to a boil and cook the tagliatelle;
Drain the pasta al dente and transfer it directly into the sauce;
Toss well to combine the flavors and serve hot;
