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Pappardelle with Rabbit & Chestnut Ragu Recipe

Pappardelle with Rabbit & Chestnut Ragu Recipe

Photos of Pappardelle with Rabbit & Chestnut Ragu Recipe

How To Make Pappardelle with Rabbit & Chestnut Ragu

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Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes



  • 1 rabbit, cut into pieces
  • 1 cup chestnuts, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup red wine
  • 1 cup chicken stock
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
  • 1 lb pappardelle pasta
  • Grated Parmesan cheese for serving


  1. In a large pot, heat some olive oil over medium heat. Add the rabbit pieces and brown them on all sides. Remove from the pot and set aside.

  2. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened.

  3. Add the tomato paste and cook for a minute, then pour in the red wine. Let it simmer until reduced by half.

  4. Return the rabbit pieces to the pot and add the chestnuts, thyme, and chicken stock. Season with salt and pepper. Cover and simmer for 1.5 – 2 hours, or until the rabbit is tender and falling off the bone.

  5. Cook the pappardelle pasta according to the package instructions until al dente. Drain.

  6. Serve the rabbit and chestnut ragu over the cooked pappardelle pasta. Sprinkle with grated Parmesan cheese.


  • Calories : 520kcal
  • Total Fat : 10g
  • Saturated Fat : 2g
  • Cholesterol : 150mg
  • Sodium : 800mg
  • Total Carbohydrates : 60g
  • Dietary Fiber : 7g
  • Sugar : 8g
  • Protein : 40g
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