Tagliatelle with Rabbit Ragout – Emilia Romagna

Pasta dishes are always a good idea!

1. rabbit rinse, dry, cut into portion pieces.

Clean and dice the liver. Peel the onions, garlic and carrot, clean the celery. Cut everything into small pieces. Drain and coarsely chop the tomatoes, pluck the rosemary needles from the branches and chop.

Heat olive oil and 3 tbsp. butter in a roasting pan. Pour in rabbit pieces and brown all around over medium-high heat. Lower temperature and add chopped vegetables and rosemary, sautéing all together until tender, turning.

Season with salt and pepper. Add the tomatoes, paradeis pulp and white wine, mix everything together well and cook uncovered for a little while. Put the lid on and steam the meat for about 60 minutes until soft. If too much liquid has evaporated, add beef broth. 3.

Remove the rabbit parts from the pot. Remove the meat from the bones and cut into pieces. Drain the braising liquid through a fine sieve into a saucepan. Squeeze vegetables well with a spoon to make as much sauce as possible.

Add the meat and olives. Season everything well with salt and freshly ground pepper. Heat the remaining butter (1 tbsp) in a small frying pan and fry the liver cubes briefly in it. Add to the sauce form and keep warm. 4.

Bring plenty of lightly salted water to the boil in a large saucepan. Cook the tagliatelle in it according to the package instructions.

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