Slow-Cooked Rabbit Ragu with Fresh Herbs

Slow-Cooked Rabbit Ragu with Fresh Herbs

Ingredients:

• 500g rabbit meat, shredded or minced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 can crushed tomatoes
• 1/2 cup dry red wine
• 1 tsp rosemary
• 1 tsp basil
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat oil in a pot and sauté onion and garlic.
2. Add rabbit meat and brown lightly.
3. Pour in wine and reduce by half.
4. Add tomatoes, herbs, chili flakes, salt, and pepper.
5. Simmer for 1.5 to 2 hours on low until thick and flavourful.
6. Serve with fresh pappardelle, parmesan, and a drizzle of olive oil.