Pappardelle with rabbit & chestnut ragu recipe | Good Food
This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest
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Ingredients
- 2 tbsp rapeseed or olive oil
- 1 rabbit jointed (ask your butcher to do this for you)
- 2 tbsp plain flour
- 200g smoked bacon lardons
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cinnamon
- 1 tsp juniper berries crushed using a pestle and mortar
- 3 bay leaves scrunched up in your hand to release the flavour
- 2 rosemary sprigs, leaves picked and chopped
- 200ml red wine
- 1 chicken stock cube
- 2 x 400g cans chopped tomatoes
- 200g cooked chestnuts roughly chopped
- 400g pappardelle
- 3 tbsp milk
- zest 0.5 orange or 1 clementine
- small bunch parsley chopped
- parmesan to serve (optional)
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