Rabbit Ragù

Name: Rabbit Ragù
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Rabbit 1 whole approximately 1 kg; Canned tomatoes 1 ¾ cup; Vegetable broth to taste; Red wine 2 glasses; Red wine to marinate the rabbit to taste; Carrots 1; Celery rib 1; Red onions large 1; Garlic 3 cloves; Bay leaves 3 leaves; Sage 5 leaves; Rosemary 1 sprig; Juniper berries 3; Extra virgin olive oil 5 spoonfuls; Fine salt to taste; Ground black pepper 6

it es fr de br

236

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 236
Carbohydrates g 4
of which sugars g 4
Protein g 22.1
Fats g 11
of which saturated fat g 2.78
Fiber g 1.8
Cholesterol mg 54
Sodium mg 270

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Rich flavors and a hearty texture give rabbit ragù its strong family appeal. This classic rabbit pasta sauce brings together the subtle taste of rabbit meat with simmered tomatoes and traditional Italian aromatics—that combination feels both special and comforting around the family table. Good color and a homey look make every plate feel inviting, and those lush, soft chunks of rabbit in the sauce always deliver BIG flavor. Whether served on top of tagliatelle or spooned over your favorite pasta shapes, the result is classic traditional Italian cooking at its best, perfect for cozy Sunday nights, festive occasions, or anytime you want a hearty meal that feels a little out of the ordinary but still totally approachable. A sprinkle of Parmesan (kids LOVE that extra cheese) or a dash of fresh basil adds an instant upgrade, and, honestly, this rabbit ragù works great for those wanting deep, rich taste that stands out from simple meat sauces. Reliable and family-friendly—everyone usually goes back for seconds.

Families who are mixing up the dinner routine appreciate this slow-cooked recipe because it checks off so many boxes: good flavor, great texture, always works for gatherings, still feels everyday-friendly. Rabbit gives you a nice lean protein without losing any satisfying, meaty richness—exactly what you want when feeding adults and picky eaters alike. Super VERSATILE, too; it can be the star of a special Sunday meal, or you can pull out leftovers for easy weeknight comfort (try it with simple roasted veggies or bread for easy side dishes). This rabbit ragù keeps everyone happy, makes the kitchen smell AMAZING, and usually sparks lots of dinner conversation since it feels old-school Italian but just a little different than the usual Bolognese. Turn it into the main event at family dinners, serve with a favorite wine, or let it play a role at holiday meals—the nice, aroma-packed sauce just fits right in with lots of family occasions. In the world of Italian rabbit recipes, this one always draws smiles—for flavor, tradition, and that must-have feeling of a real home-cooked pasta dinner.

INGREDIENTS: Rabbit - 1 whole approximately 1 kg; Canned tomatoes 1 ¾ cup (400 g); Vegetable broth to taste; Red wine 2 glasses; Red wine to taste - to marinate the rabbit; Carrots 1; Celery 1 - rib; Red onions 1 - large; Garlic 3 cloves; Bay leaves 3 leaves; Sage 5 leaves; Rosemary 1 sprig; Juniper berries 3; Extra virgin olive oil 5 spoonfuls; Fine salt to taste; Ground black pepper 6

Preparation

How to prepare Rabbit Ragù

Remove the head, innards, and any trace of fat from the rabbit, then wash it under cold water and cut it into pieces 1. Place the rabbit pieces in a container along with juniper berries, black peppercorns, two cloves of garlic, half an onion, a sprig of rosemary, bay leaves, and sage leaves 2, then cover everything with red wine 3 and let it marinate for at least two hours in a cool place (or overnight in the refrigerator).

After the necessary time has passed, drain the rabbit and discard the marinade wine. Prepare a mince of onion, garlic, carrot, and celery 4 and let it brown in the oil 5, then add the rabbit pieces to the pan 6 and let them brown over medium heat along with the aromas.

Add a glass of red wine 7 and let it evaporate, then salt, add another glass of wine, and cover the rabbit with a lid, letting it cook over low heat until it starts to fall apart, adding hot broth as needed until the end of cooking. Let the rabbit cool slightly, then, using your hands, debone all the meat 8 (much easier when the rabbit is cooked!), chop it with a knife 9 and add it to its cooking base in the pan 10.

Add the tomato pulp 11 and cook for another 10 minutes, adjusting salt and pepper 12. Boil the chosen pasta and season it with the rabbit ragù.

Advice

The rabbit ragù recipe described above is very simple, almost basic, but if you want to give it more flavor or enrich it, you can also add mushrooms, sausage, or pancetta cubes.

For the translation of some texts, artificial intelligence tools may have been used.

Rabbit Ragù

PRESENTATION

How to prepare Rabbit Ragù

Advice

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