Pappardelle con Coniglio Brasato

August 16, 2017

Upon eating my first dish of this plate, I was crying for more. This sauce admits many perfumes and aromas. The smell brings back memories of hunting wild rabbit in the country side with my uncle after the first World War. With this red sauce, a soft red wine pairs nicely, I recommend Tignanello.

• 1 lb pappardelle
• 4 slices of prosciutto sliced julienne
• 2 lb deboned rabbit
• 1/2 diced white onion
• 4 cloves of garlic diced
• 2 small carrots diced
• 3 ribs of celery diced
• 1/2 bulb of fennel diced
• 1 sprig rosemary
• 3 sprigs oregano
• 2 bay leafs
• 1 tblspn cracked black pepper
• 4 oz red wine
• 4 oz liquid beef stock
• 4 oz olive oil
• 3/4 cup crushed tomatoes
• 4 sprigs parsley chopped

Begin by deboning the rabbit, - we will be using all the meat along the back, but slice off the legs as you can use those for a separate dish • Take the pieces of meat that you have and slice them into...
See the full directions on my site

Nutritions

Calories
637

Sodium
153mg
6% DV

Fat
37g
57% DV

Protein
48g
96% DV

Carbs
18g
6% DV

Fiber
7g
29% DV

Pasta Italian