Rabbit Ragù with Garganelli
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
Yield: serves 8-10
- 1⁄2 cup olive oil
- 2 (2–2 1/2 lb.) rabbits, cut into quarters
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves cloves garlic, finely chopped
- 2 medium yellow onions, roughly chopped
- 2 medium carrots, roughly chopped
- 2 ribs celery, roughly chopped
- 1 large turnip, peeled and roughly chopped
- 1⁄4 cup tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 2 tbsp. dried sage
- 3 sprigs thyme
- 2 bay leaves
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed
- 2 lb. spinach garganelli or penne pasta, cooked
- 2 tbsp. minced parsley
- 2 tbsp. minced tarragon
- Heat oven to 350°. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season rabbit with salt and pepper, and add to pot; cook, turning once, until browned on both sides, about 15 minutes. Transfer to a plate; set aside. Add garlic, onions, carrots, celery, and turnip to pot; cook until caramelized, about 20 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add wine; cook until reduced by half, about 5 minutes. Return rabbit to pot along with stock, sage, thyme, bay leaves, and tomatoes; cover with lid. Transfer to oven; braise until meat falls off the bone, about 1 1⁄2 to 2 hours.
- Remove rabbit from pot, shred meat off bones, and discard bones; return meat to pot and season with salt and pepper. Serve ragù over garganelli; sprinkle with herbs.