Tuscan Rabbit Ragu with Pasta

 

I lived in Calgary for a lifetime and one of my favourite neighbourhoods was Bridgeland, little Italy. At any time you could drive in and find wild rabbits hopping in the back lanes. Folklore has it that some escaped from the warrens kept by the Italian immigrants and continue to raise their young in this friendly area.

Little Italy has the most amazing gardens brimming with tomatoes, herbs, zucchini and any variety of vegetables. The grocers bring in grapes and much wine is made in these modest homes.

This easy as pizza pie lasagna uses fresh pasta sheets layered with rabbit ragu before being crowned with your favourite grated hard cheese and fresh Parmesan. I pop it under the broiler for a couple of minutes to get that nice carmelization.

Tuscan Rabbit Ragu with Pasta

• 1 tablespoon finely chopped fresh sage
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 tbsp. olive oil
• 1 (3-lb) rabbit
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 1 cup chicken stock
• 1 (28-oz) can crushed tomatoes
• 1 1/2 teaspoons coarse gray sea salt
• 1/2 teaspoon coarsely ground black pepper

Heat oil heavy skillet over moderate heat until hot and add onion, carrots and celery. Saute until translucent. Add to preheated slow cooker.

 Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Cooks' notes: ·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. ·

Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.