Pappardelle With Long-Cooked Rabbit Sugo
Food.com
Food.com
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Ingredients

  • 1 (3 1/2 lb) rabbit, cut up (or 6 rabbit legs)
  • 1 small onion, chopped (1 cup)
  • 1 cup celery, cut in 1-inch chunks
  • 1/2 cup carrot, cut in 1/2-inch pieces
  • 3 garlic cloves, peeled
  • 10 big fresh basil leaves (1/4 cup, packed to measure)
  • 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 6 cups chicken stock or 6 cups vegetable stock, heated
  • fresh ground black pepper
  • 1 lb pappardelle pasta, cooked al dente

Instructions

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