Rabbit Ragout Over Pappardelle | Emerils.com

Ingredients

• 1/2 cup olive oil
• 2 whole rabbits, cut into pieces (about 3 pounds)
• 1 1/2 teaspoons salt, plus more for cooking the pasta
• 2 teaspoons freshly ground black pepper, plus more for garnish
• 1 cup instant flour, such as Wondra
• 2 cups minced onion
• 1 cup minced carrot
• 1 cup minced celery
• 2 tablespoons minced garlic
• 3 cups fruity red wine
• 1/2 cup chopped canned whole tomatoes with juice
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon crushed red pepper
• 1 teaspoon dried oregano leaves, crumbled between your fingers
• 1 cup chicken stock or canned low-sodium chicken broth
• 1 pound dried pappardelle or other wide pasta, such as tagliatelle, fettuccine, or linguine
• Extra-virgin olive oil
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 tablespoons unsalted butter, softened
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup finely grated Parmigiano- Reggiano, for garnish