← All recipes
Italian · Main
Tagliatelle with Rabbit Ragù
A slow, wine-braised sauce of finely chopped rabbit, pancetta and herbs, tossed through fresh egg tagliatelle. It is a Sunday dish that rewards a long afternoon on the stove.
- YieldServes 4
- Hands-on1 h
- Total2 h 10 min
- Difficulty
Ingredients
Ragù
- 45 gunsalted butter
- 30 mlextra virgin olive oil
- 100 gpancetta, flat, minced
- 1yellow onion, finely chopped
- 1carrot, small, peeled and finely diced
- 1 stalkcelery, trimmed and finely chopped
- 3 leavessage
- 1 sprigrosemary
- 500 grabbit meat, boneless, from 1 medium rabbit, finely chopped
- 180 mldry white wine
- 480 mlvegetable stock, hot, plus more as needed
- 45 mltomato passata
- 15 gtomato paste
- to tastefine sea salt
- to tasteblack pepper, freshly ground
To serve
- 450 gfresh egg tagliatelle
- 100 gGrana Padano, grated
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.