Description
Hearty rabbit ragù slow-cooked with porcini mushrooms and red wine, served over ricotta gnocchi for a comforting meal.
Ingredients
Units
Scale
- 1 3-pound rabbit, cut into 4 pieces
- Fine sea salt & black pepper
- 1/4 cup olive oil
- 5 tablespoons finely chopped pancetta or bacon
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup rehydrated dried porcini mushrooms, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Ricotta gnocchi or pasta of choice, for serving
Instructions
- Wash the rabbit, and then using a sharp knife, remove all the meat from the bone.
- Chop the rabbit meat finely into pea sized pieces.
- Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit meat, stirring often, for about 5 to 6 minutes or until lightly browned.
- Transfer rabbit to your slow cooker, reserving fat in skillet.
- Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
- Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
- Stir in tomatoes, tomato paste, and water, and bring to a boil.
- Stir in the parsley, basil and thyme, then pour the tomato mixture over the rabbit pieces.
- Turn the slow cooker on low for 4 to 5 hours.
- Taste, and adjust salt and pepper as needed.
- If the sauce hasn’t thickened as much you would like, turn on high for 30 minutes and cook without the lid.
- Meanwhile, cook gnocchi in a large pot of boiling salted water, uncovered, until it floats to the top.
- Drain in a colander, and return gnocchi to the pot.
- Add half the sauce to the pot, and stir well to mix.
- Serve in individual bowls, with a scoop of additional sauce on top.
- Pass the cheese at the table.
Notes
For a richer flavor, brown the rabbit and vegetables before slow cooking. If you prefer, this dish can be cooked in a 325°F oven for 4 hours instead of a slow cooker. Ricotta gnocchi is quicker to prepare than potato gnocchi, making it a great choice for busy days. This sauce pairs well with any pasta, from spaghetti to rigatoni.
- Prep Time: 30 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 25 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 110 mg