How To Make Pappardelle with Rabbit & Chestnut Ragu
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 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
Instructions
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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.
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In the same pot, add the onion, garlic, carrots, and celery. Cook until softened.
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Add the tomato paste and cook for a minute, then pour in the red wine. Let it simmer until reduced by half.
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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.
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Cook the pappardelle pasta according to the package instructions until al dente. Drain.
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Serve the rabbit and chestnut ragu over the cooked pappardelle pasta. Sprinkle with grated Parmesan cheese.
Nutrition
- 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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