🐰Tagliatelle with rabbit ragout 🐰
🍝Ingredients
1/2 rabbit
600 grams fresh egg noodles
300 grams chopped tomato pulp
– onion, celery, carrot ( 3 tablespoons in all) rosemary white wine extra virgin olive oil salt and pepper
🍝Procedure
Divide rabbit into fairly small pieces with heavy knife.
Heat 2 tablespoons of oil in a skillet and brown the rabbit over high heat, turning often.
Season the meat with salt, add character with a grinding of pepper, and deglaze with a little white wine.
Add a couple of sprigs of rosemary and continue cooking for about 30 minutes, adding a little water when the meat begins to dry out.
Meanwhile stew the herbs in a saucepan with a little oil and salt over very low heat.
Remove the now-cooked rabbit from the heat and fluff it by reducing the meat to small pieces.
Add the meat to the sauté, brown for a couple of minutes and add the tomato .
Allow to cook gently for a long time, stirring occasionally until the ragout is full-bodied. Adjust for salt if necessary.
Season the cooked al dente noodles with the sauce by tossing them in the pan for a minute.
Yummy!!!🍝🍝🍝🍝🍝
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