Rabbit Ragu

Rabbit Ragu

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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

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