Rabbit Ragu Rigatoni (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Sweat the onions in a pan then add rabbit, carrots, celery, salt and pepper. As soon as it has begun to get brown, add 1 pound of mixed fresh mushrooms. Add garlic and herbs and saute for about 1 minute. Add tomato paste, balsamic vinegar and 1/2 cup of wine. Simmer uncovered over medium heat for about 5 minutes or until liquid has evaporated.

Transfer mixture into 4 quart saucepan and pour in the used saute pan the rest of the wine to scrape off all the brown bits. Pour this into the larger saucepan.

Chop porcini and add it to the pan along with strained porcini water. Simmer on medium heat for 10 minutes, stiring frequently. Add stock, lower the heat, and let cook at very low temperature until it's as thick as you want for your pasta. Boil the fresh pasta al dente and mix with ragu.

Rabbit Ragu Rigatoni
Serves 4 Extra Virgin Olive Oil 1 small onion, diced 1 carrot, diced 1 stalk celery, diced 1 clove garlic, crushed Simon and Garfunkel herbs 4 Tbsp Italian parsley, chopped 2 sage leaves, finely chopped 1 Tbsp rosemary 1 tsp thyme, finely chopped 1/2 lb fresh mushrooms (whatever's in season), loosely chopped 1 oz dried porcini mushrooms, soaked in water for 20 minutes (save the water!) 1 Tbsp tomato paste 3-4 Tbsp Balsamic vinegar 1 cup dry red wine 1 lb of boned rabbit, chopped in 1/2-inch cubes 2 cups chicken stock Salt and pepper 1 lb Fresh rigatoni (or pappardelle)	Rabbit Ragu Rigatoni Sweat the onions in a pan then add rabbit, carrots, celery, salt and pepper. As soon as it has begun to get brown, add 1 pound of mixed fresh mushrooms. Add garlic and herbs and saute for about 1 minute. Add tomato paste, balsamic vinegar and 1/2 cup of wine. Simmer uncovered over medium heat for about 5 minutes or until liquid has evaporated. Transfer mixture into 4 quart saucepan and pour in the used saute pan the rest of the wine to scrape off all the brown bits. Pour this into the larger saucepan. Chop porcini and add it to the pan along with strained porcini water. Simmer on medium heat for 10 minutes, stiring frequently. Add stock, lower the heat, and let cook at very low temperature until it's as thick as you want for your pasta. Boil the fresh pasta al dente and mix with ragu. Serving Suggestions and Tips: A Vino Nobile di Montepulciano would be great with this.
Posted by Pat on March 2, 2007 4:28 PM