Pappardelle with Rabbit Ragout

Ingredients

• 3 rabbit legs
• 100 g shallots
• 3 Garlic cloves
• 30 g dried tomatoes
• 100 g carrots
• 2 sprigs sage
• 4 tbsp olive oil
• Salt
• Pepper
• 150 ml white wine
• 2 sprigs Rosemary
• 300 ml veal stock
• 200 ml heavy cream
• 300 g pappardelle

Instructions

1. 1.

   Separate rabbit meat from the bone, remove fat and sinews, and cut into 2 cm pieces. Dice shallots finely. Crush garlic cloves. Slice tomatoes into thin strips. Peel carrots, halve lengthwise, and cut into 1½ cm pieces. Remove sage leaves and set aside. Heat oil in a pot, sear the meat over high heat, season with salt and pepper. Add shallots, garlic, and carrots and sauté for another 2–3 minutes. Deglaze with wine and reduce to half.

2. 2.

   Remove garlic. Add rosemary, stock, and cream; simmer uncovered on medium heat for 40–45 minutes, adding tomatoes after 30 minutes. Cook pappardelle according to package instructions in salted boiling water until al dente, drain briefly in a colander, and quickly fold into the ragout. Plate the ragout with two‑thirds of sage on warmed plates and sprinkle with remaining sage.