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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1inch pieces, in a 6quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe. Ingredients:
1/4 cup plus 1 tablespoon extravirgin olive oil |
2 tablespoons unsalted butter |
1 (1/4lb) piece pancetta (italian unsmoked cured bacon), cut into 1/4inch dice |
1 tablespoon finely chopped fresh sage |
1 1/2 teaspoons finely chopped fresh rosemary |
1 (3lb) rabbit, boned by butcher and meat cut into 1inch 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 (14oz) can italian plum tomatoes in juice, drained and chopped |
1 1/4 teaspoons coarse gray sea salt |
1/2 teaspoon coarsely ground black pepper |
accompaniment: buttered polenta |
Directions:
1. Heat oil and butter in a 12inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
2. Cooks' notes: Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.
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