Skip to main content

Great Italian Chefs / Valeria Necchio

Quantity Ingredients
1 1 rabbit, cleaned and boned (yielding about 500g meat), finely chopped
45g Unsalted butter
30ml Extra virgin olive oil
100g Minced pancetta
1 Onion (Finely diced)
1 Carrot (peeled and finely diced)
1 Celery stick (Finely diced)
3 Sage leaves
1 sprig Rosemary
180ml Dry white wine
480ml Vegetable stock
45ml Passata
15g Tomato purée
To taste Fine salt
To taste Freshly ground black pepper


Heat the butter and oil in a large heavy-based pan set over a medium heat. Once hot, add the pancetta and pan-fry until browned and crisp, about 2 minutes.
Next add the onion, carrot, celery, sage and rosemary and cook until the vegetables are very tender, 4–5 minutes, stirring often.
At this point, stir in the chopped rabbit meat and increase the heat to medium-high. Brown it on all sides for about 5 minutes, then pour in the wine, stock, tomato sauce and purée. Once the sauce is simmering, reduce the heat to low and cover.
Cook the ragù for about 1 hour, stirring occasionally and adding more stock if the liquid reduces too quickly. By the end you should have a red-blushed, thick sauce with meat that almost falls apart. Taste and adjust the seasoning; discard the sage and rosemary, remove from the heat and set aside.
Next, bring a large pan of salted water to a rolling boil. Lower in the tagliatelle and cook for 3–4 minutes.
Meanwhile, set the rabbit ragù back over a medium heat. When the pasta is ready, drain it and top with the ragù. Toss until any water has been absorbed and the pasta is well-coated with the sauce. Serve with a generous dusting of Parmesan.

Leave a Reply