Pappardelle with rabbit & chestnut ragu

Pappardelle with rabbit & chestnut ragu

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(4 ratings)

Prep: 20 mins Cook: 3 hrs, 45 mins

Easy

Serves 4
This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest

Nutrition and extra info

  • ragu only

Nutrition: per serving

  • kcal830
  • fat23g
  • saturates7g
  • carbs90g
  • sugars15g
  • fibre8g
  • protein53g
  • salt2.6g
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Ingredients

  • 2 tbsp rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 rabbit, jointed (ask your butcher to do this for you)
  • 2 tbsp plain flour
  • 200g smoked bacon lardons
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, crushed
  • 1 tsp ground cinnamon
  • 1 tsp juniper berries, crushed using a pestle and mortar
  • 3 bay leaves, scrunched up in your hand to release the flavour
  • 2 rosemary sprigs, leaves picked and chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 200ml red wine
  • 1 chicken stock cube
  • 2 x 400g cans chopped tomatoes
  • 200g cooked chestnuts, roughly chopped
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 400g pappardelle
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • zest ½ orange or 1 clementine
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • parmesan, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides – you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more.

  2. Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice.

  3. Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months.

  4. Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.

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Comments, questions and tips

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suzlovescake
8th May, 2016
3.8
Delicious! I didn't gave juniper berries so left this out. Hubby didn't like the chestnuts in it but I loved them.
bitterbal
14th Jan, 2015
5.05
Very, very nice. Not so much work as it seems too!! It really tastes wonderful, well balanced and you need the Parmesan for a salty touch!
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