Name: Sugo di coniglio alla toscana (Rabbit Sauce from Tuscany)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; ¼ cup extra virgin olive oil; 1 carrot, peeled and chopped; 1 celery stalk, chopped; 1 yellow onion, chopped; 1 rabbit with liver, about 3 pounds; 1 pound fresh or dried pappardelle, cooked; 3 cloves garlic, minced; 2 tablespoons tomato paste diluted in ¼ cup water or chicken stock; 2 cups chicken stock, or as needed; 1 ounce dried porcini mushrooms; 1 tablespoon finely chopped fresh rosemary, or to taste; 1 cup dry red wine; Grated Parmesan cheese (optional)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The classic Tuscan sugo di lepre is rich, dark pasta sauce made with wild hare. This gamier meat is not always readily available elsewhere, but rabbit does nicely in its place. In Siena, a little chopped fresh tarragon might be added to the sauce. Because this sauce is so rich, you need a wide noodle to balance it. Ideally, the pappardelle are fresh and handmade, but dried will work