Pappardelle with Rabbit Sauce

Pappardelle al Coniglio

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Pappardelle with wild hare sauce is a classic Tuscan dish. Since it is rather difficult to find wild hare, and rabbit is now becoming more common even in the U.S., I’ve used the classic hare recipe with rabbit with delicious results.


  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • ¼ cup


  1. Put the olive oil and 1 tablespoon of the butter in a saucepan over medium heat. Add the onion and Sauté until it turns a rich golden color, about 5 minutes.
  2. Add the carrots and celery and continue cooking until they become lightly browned.
  3. Add the rosemary, juniper berries and the rabbit meat and cook, stirring often, until the meat becomes lightly b