Rabbit Ragu with Tagliatelle Pasta

Name: Rabbit Ragu with Tagliatelle Pasta
Total time: 80 min
Ingredients: 1 whole rabbit ( jointed and skinned ); 1 tablespoon olive oil; 4 bay leaves; 1 1 sprig thyme (or 1/2 teaspoon dried thyme or oregano ); 2 cloves garlic (whole but squashed ); 1 carrot (chopped); 1 stick celery (chopped); 2 pints approx. 1 litre water or half red wine and water; 6 peppercorns; 3 pieces streaky bacon (chopped* ); 2 red onions (small diced ); 3 cloves garlic ( crushed ); 1 stick celery (finely chopped ); 8 - 10 button mushrooms (cut in to quarters); 100 ml red wine; 1 tin chopped tomatoes; 1 tin (use above) of the rabbit stock ((or more - depending on the consistency you like)); seasoning (to taste); 1 level tablespoon tomato puree (or sundried tomato paste); 1 packet tagliatelle ((or pasta of choice))

www.lovenorwichfood.co.uk

I know it’s not to ever ones taste, we tend to think of thumper but rabbits have been enjoyed for thousands of years and play a big part Roman food history, it

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Ingredients

1 whole rabbit ( jointed and skinned )
1 tablespoon olive oil
4 bay leaves
1 1 sprig thyme (or 1/2 teaspoon dried thyme or oregano )
2 cloves garlic (whole but squashed )
1 carrot (chopped)
1 stick celery (chopped)
2 pints approx. 1 litre water or half red wine and water
6 peppercorns
3 pieces streaky bacon (chopped* )
2 red onions (small diced )
3 cloves garlic ( crushed )
1 stick celery (finely chopped )
8 - 10 button mushrooms (cut in to quarters)
100 ml red wine
1 tin chopped tomatoes
1 tin (use above) of the rabbit stock ((or more - depending on the consistency you like))
seasoning (to taste)
1 level tablespoon tomato puree (or sundried tomato paste)
1 packet tagliatelle ((or pasta of choice))