Braised Rabbit Pappardelle
Ингредиенты
- 1 celery stalk, cut into chunks
- 1 onion, cut into chunks
- 1 carrot, cut into chunks
- 1 leek, white part only, cut into chunks
- 4 garlic cloves, chopped
- ¼ cup (60 ml) olive oil
- 1 lb (450 g) deboned rabbit, diced (see note)
- 2 tbsp (30 ml) tomato paste
- 1 cup (250 ml) light red wine
- 6 cups (1.5 litre) chicken broth
- 1 tsp rosemary, finely chopped
- 2 sage leaves
- ¾ lb (340 g) pappardelle
- ¾ cup (55 g) Parmesan cheese, freshly grated
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a food processor, finely chop the vegetables with 2 tbsp (30 ml) of the oil.
- In a Dutch oven or ovenproof pot over medium-high heat, brown the rabbit in the remaining oil. Add the chopped vegetables and cook for 5 minutes. Add the tomato paste and cook for 1 minute while stirring. Add the wine and let reduce by half. Add the broth and herbs. Bring to a boil. Cover and cook in the oven for 2 hours, stirring occasionally. Remove the lid and cook for another 30 minutes. Remove the sage leaves.
- In a pot of salted boiling water, cook the pasta until very al dente. Drain.
- Add the cheese and pasta to the Dutch oven. Toss to finish cooking the pasta and to coat in the sauce.
