Rabbit Ragu

By Epicurious - Elena Faita-Venditelli

  • 1/4 cup plus 1 tablespoon extra-virgin olive oi
  • 2 tablespoons unsalted butter
  • 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
  • 1 tablespoon finely chopped fresh sage
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 cup light dry red wine such as Pinot Noir
  • 1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
  • 1 1/4 teaspoons coarse gray sea salt
  • 1/2 teaspoon coarsely ground black pepper
  1. Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking.
  2. Add pancetta and cook, stirring occasionally, for 2 minutes. Add sage and rosemary and cook, stirring, for 30 seconds.
  3. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2 to 3 minutes.
  4. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes.
  6. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Cooks’ notes:

┬ĚRag├╣ can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

 

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