Penne Pasta With Rabbit Ragu Tarifi

Malzemeler

• 1 Pound Rabbit Pieces, 3 Tablespoons Olive Oil, 1 Carrot, Diced, 1 Small Onion, Diced, 1 Celery Stalk, Diced, 3 Cloves Garlic, Peeled & Minced, 1 Chopped Red Chile Pepper, 1 Cup White Wine, 2 (14 Ounce) Cans Cherry Tomatoes (Or About 3 Cups Fresh Cut In Half), Salt & Pepper, 4 Tablespoons Chopped Fresh Basil, Chopped Parsley, 1 Pound Penne Pasta. To Serve: Grated Pecorino or Parmesan Cheese, Chopped Fresh Parsley

Hazırlanışı

1. Heat the oil in a heavy saucepan and brown the rabbit pieces on all sides, then remove to a plate. Add the carrot, celery, and onion to the pan and cook for about 5 minutes or until the vegetables are soft and beginning to brown. Add the garlic and cook an additional minute or two, then add the white wine, and turn the heat up stirring the mixture to scrape up any browned bits on the bottom of the pan. Add the rabbit back into the pan with the tomatoes, red pepper, basil, and season with salt and pepper. Cook over low heat for about 2 hours until the meat begins to fall off the bones, adding a little water to the pan if needed. Remove the meat from the bones and return it to the pan. Taste and adjust seasonings if needed. Cook the penne in boiling salted water until it is "al dente". Drain and return to the pot, and add the sauce to the pasta and stir over medium heat until the sauce is well mixed with the pasta and piping hot. Serve in individual bowls topped with some chopped fresh parsley. Serve, offering grated cheese at the table.

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