Rabbit Ragu Recipe – Rachael Ray

Ingredients

• 2 tablespoons EVOO
• 2 small carrot, peeled and fine chop
• 1 celery, finely chopped
• 1 onion, finely chopped
• Salt and pepper
• 2 cloves garlic, crushed
• 1 ½ pounds of finely chopped rabbit or coarsely ground or hand chopped deboned chicken
• Sage, thyme and rosemary, tied together into a small bundle
• 4 Juniper berries
• 1 cup white wine
• 3 cups chicken stock or bone broth
• ½ cup cream, optional
• 1 pound (500 g) Mafalde pasta
• Freshly grated parmigiano reggiano and Pecorino cheese mixed together
• Fat handful of parsley, finely chopped