Rigatoni w/ local rabbit ragu
Note: Il Passagio makes their own pasta for this recipe. If you don’t want to make your own use some high quality fresh pasta. The rabbit for this dish is sourc
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Dish
- Refrigerator
- Paper towel
- Parchment paper
- Colander
- Pot
- Spoon
Ingredients
- 1 rabbit, jointed into 6 pieces
- 100g pancetta, chopped
- 2 carrots, finely chopped
- 4 celery sticks, finely chopped
- 2 fennel bulbs, finely chopped
- 2 large brown onions, 1 whole, 1 finely chopped
- 3 garlic cloves, chopped
- 1 handful of parsley
- 10 cloves
- 1 bouquet garni (parsley stalks, oregano, marjoram, rosemary, bay leaf, thyme)
- 500g dry white wine
- 600g chopped (or tinned) tomatoes
- 1 pinch dried chilli flakes
- 1 nutmeg, grated
- 500g rigatoni pasta
- 25ml white wine vinegar
- 200ml extra virgin olive oil
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