1 x 700 g wild rabbit, deboned and diced (about 450g meat)
1 fresh bay leaf
½ a small bunch of fresh sage
2 sprigs of fresh rosemary
90 ml white wine
1 fresh red chilli
500 ml organic vegetable stock
500 g tagliolini
4 tablespoons mascarpone cheese
20 g butter
40 g Parmesan cheese
1 clove of garlic
50 g breadcrumbs
Tap For Method
Share this Recipe
Tap For Ingredients
Preheat the oven to 120ºC/gas ½.
Dice the pancetta, then trim and finely chop the celery, leek and carrot. Peel and finely chop the onion and garlic, then pick and finely chop the parsley leaves.
Chop and melt the fats in a casserole pan over a low heat. Add the rabbit and pancetta and cook over a medium heat for 5 to 8 minutes, or until golden.
Add the veg, garlic, parsley and bay and cook gently for 5 minutes, or until soft.
Pick and chop the sage and rosemary leaves, then add to the pan with the wine and simmer for 5 minutes, or until the wine is reduced by half.
Finely chop and stir in the chilli, pour in the stock, and season. Cook, covered, in the oven for 3 to 4 hours.
When ready to eat, cook the pasta according to the packet instructions.
Meanwhile, gently bring the ragù to the boil on the hob, then remove from the heat and keep warm.
Heat 2 tablespoons of oil in a pan. Peel and smash the garlic, then add to the pan and fry until golden. Add the breadcrumbs and season, then fry over a high heat, tossing regularly, until golden and crunchy.
Drain and add the pasta to the ragù along with the mascarpone, lemon juice and butter, and season. Stir well so every pasta strand is coated and let sit for 1 minute to allow the pasta to absorb the sauce.
Divide between plates and serve with grated Parmesan, pangrattato and lemon zest.