Rabbit Ragú

(Rabbit Ragú download as pdf)

I love Italian food but must confess that pasta is my downfall. I only eat it occasionally, so it has to be good! Making your own pasta is so easy and can be a wonderful therapy. I’ve included a link at the bottom of this recipe if you’d like to have a go yourself. If not, then buy the best pasta you can, don’t scrimp on this dish.

Serves 4


  • 1 rabbit, cleaned and boned (you need around 500g for this dish), finely chopped
  • 45g of unsalted butter
  • 30ml of extra virgin olive oil
  • 100g of smoked bacon lardons or pancetta
  • 2 cloves of garlic finely chopped
  • 1 dried chilli crumbled
  • 1 onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 celery stick, finely diced
  • 1 sprig of rosemary
  • 200ml of dry white wine
  • 250ml of vegetable stock
  • 250ml of passata
  • 2 Tbs of tomato purée
  • fine salt
  • freshly ground black pepperTo Serve
  • 500g of tagliatelle, fresh
  • 100g of Parmesan, grated


1. Heat the butter and oil in a large casserole. When hot add the lardons and brown.
2. Add the garlic, vegetables and herbs and cook for 4 / 5 minutes.
3. Add the rabbit, ensuring it is all cooked and beginning to brown/colour.
4. Next add the tomato puree, stir, then add the remaining ingredients.
5. Cook the ragù for a good 45 minutes to an hour.
6. Stir the sauce occasionally and add more stock if required.
7. After 45 minutes, the liquids should have reduced into a glossy thick sauce.
8. Cook your pasta for 3-4 minutes in a pan of boiling water.
9. You can now either add the pasta to the sauce in the pan and mix and serve or portion the pasta out per plate and spoon the now thick and delicious ragu over the top.
10. Be generous with the parmesan.