Pappardelle with rabbit ragout with Amarone della Valpolicella DOCG

Category

First course

Preparation time
1 hour and a half

Preparation

De-bone the rabbit, cut it into pieces and marinate it for at least two hours in a bowl along with Amarone wine, celery, onion, rosemary, bay leaf, sage and juniper. In a skillet, heat a couple of tablespoons of Veneto DOP oil over medium-high heat. Add the onion, onion, carrots, celery, and garlic. Brown the vegetables until they become tender. Now add the browned rabbit back to the pan, along with the rosemary and bay leaves. Pour the Amarone della Valpolicella DOCG into the pan and cook for a few minutes until the alcohol evaporates. Then cover with a lid and cook the rabbit until it flakes (this will take at least 1 hour). Remove the meat from the heat, let it cool on a cutting board and then chop it finely with a
knife. Return the meat to the pan in which you cooked it, add the chopped peeled tomatoes and tomato paste. Mix everything well and bring the meat sauce to a boil. Cook it for about 15 to 20 minutes, stirring occasionally. Meanwhile, cook the pappardelle in plenty of salted water following the instructions on the package until al dente. Drain them and add them directly to the pan with the rabbit ragout.
Stir the pappardelle with the meat sauce, making sure they are well coated with the sauce. If necessary, add a little of the pasta cooking water to stretch the ragu. Serve them hot, garnishing with some chopped fresh parsley and a sprinkling of Asiago PDO Extraged cheese.