Tagliatelle al Ragù di Coniglio

Name: Tagliatelle al Ragù di Coniglio (Tagliatelle with rabbit sauce)
Cuisine: Italian
Ingredients: 600 g egg tagliatelle; 20 g dried porcini mushrooms; 1 large onion, finely sliced; 60 g Parma ham fat, in little cubes; 40 g butter; 500 g boneless rabbit, minced; 200 ml dry white wine; 60 g Parmesan, freshly grated; salt and pepper; salt and pepper; 3 tbsp tomato purée

Tagliatelle with rabbit sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

It is customary to have a ragù bolognese with tagliatelle, and in Emilia-Romagna rabbit often features in the ragù. This recipe comes from a local family in Parma. Farmed rabbit is very good, but the sauce tastes even better with a wild one.

Ingredients

600 g egg tagliatelle

Europe
Italy
Parma
Pasta

Method

To make the sauce, soak the dried porcini in hot water for 20 minutes. Drain the porcini, reserving the liquid, then chop and set aside.

Put the onion in a pan with the Parma ham fat and butter. Brown a little, then add the rabbit meat and fry, stirring, for 6–8 minutes. Add the wine and let bubble to evaporate the alcohol, then add the tomato puree diluted with a little water. Add the