cateory: specialty
Rabbit ragu with fresh fettuccine
Reviews: 198
Ingredients:
-
1 saddle rabbit, chopped
1/3 cup white wine
100g San Remo fresh fettuccine
Olive oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1/2 x 400g can Ardmona rich and thick finely chopped tomatoes
1 bay leaf
1/4 cup chopped basil
1/2 cup Campbell's chicken stock
2 tbs finely chopped flat-leaf parsley
How to make
Rabbit ragu with fresh fettuccine
Rabbit ragu with fresh fettuccine
1 Place rabbit in a large bowl and season with salt and pepper, pour over wine and stand for 10 minutes.
2 Cook pasta in a large saucepan of boiling salted water until tender; drain.
3 Heat a little oil in a frying pan over medium-high. Add rabbit, onion and garlic and cook, stirring occasionally for about 5 minutes. Add tomatoes, bay leaf, basil and chicken stock and simmer, uncovered for 10 minutes. Add parsley and pasta and toss to combine; season with salt and pepper and serve.
2 Cook pasta in a large saucepan of boiling salted water until tender; drain.
3 Heat a little oil in a frying pan over medium-high. Add rabbit, onion and garlic and cook, stirring occasionally for about 5 minutes. Add tomatoes, bay leaf, basil and chicken stock and simmer, uncovered for 10 minutes. Add parsley and pasta and toss to combine; season with salt and pepper and serve.
Comments for
Rabbit ragu with fresh fettuccine
Rabbit ragu with fresh fettuccine
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