Rabbit Ragu

Rabbit Ragu as soon as Dry Red Wine, Onion, Garlic Cloves, Bay Leaves, Rosemary, Juniper Berries, Rabbits, Kosher Salt, Freshly pitch Black Pepper, further Virgin Olive Oil, Large Onion, Carrots, Celery, Garlic, Dry Red Wine, Chicken Broth, Tomato Sauce, Bay Leaves, Thyme, Pappardelle, Chopped Flat Leaf Pa

The ingredient of Rabbit Ragu

1. 2 cups dry red wine
2. 1/2 onion peeled and sliced
3. 5 garlic cloves smashed
4. 2 bay leaves
5. 1 sprig rosemary
6. 1 tablespoon juniper berries
7. 2 rabbits skinned and cut into 4 legs and 2 loins each, virtually 2 pounds tote up combine
8. kosher salt
9. freshly dome black pepper
10. 1/2 cup further virgin olive oil
11. 1 large onion peeled and diced small
12. 2 carrots peeled, cut in half lengthwise, and sliced into 1/4-inch half-moons
13. 2 stalks celery cut into 1/4-inch slices
14. 4 cloves garlic minced
15. 1/2 cup dry red wine
16. 1 1/2 cups chicken broth
17. 2 cups tomato sauce
18. 2 bay leaves
19. 2 sprigs thyme
20. 1 1/2 pounds pappardelle fresh, or 1-1/2 lbs dry lasagna noodles-see note
21. 1/4 cup chopped flat leaf parsley
22. 2 tablespoons chopped lighthearted mint
23. parmigiano reggiano cheese or Pecorino cheese, Freshly grated

The instruction how to make Rabbit Ragu

Nutritions of Rabbit Ragu

calories: NutritionInformation
carbohydrateContent: 390 calories
cholesterolContent: 38 grams
fatContent: 30 milligrams
fiberContent: 18 grams
proteinContent: 3 grams
saturatedFatContent: 8 grams
sodiumContent: 3 grams
sugarContent: 430 milligrams
: 9 grams