1 cup of olive oil (240 ml)
5 whole garlic cloves
2 rabbits (1.7 kg each), cut into pieces
1 cup of white wine (240 ml)
2 cups of beef broth (480 ml)
12 dry tomatoes, cut into pieces (120 g)
1/2 cup of black olive, pit removed, cut into strips (100 g)
500g of long pasta type pappardelle or fettuccine
Salt to taste
1 cup of olive oil (240 ml)
5 whole garlic cloves
2 rabbits (1.7 kg each), cut into pieces
1 cup of white wine (240 ml)
2 cups of beef broth (480 ml)
12 dry tomatoes, cut into pieces (120 g)
1/2 cup of black olive, pit removed, cut into strips (100 g)
500g of long pasta type pappardelle or fettuccine
Salt to taste
The night before, in a large skillet with the olive oil, cook the garlic until it starts to brown
Add the rabbit seasoned with salt, cover and sauté over medium heat until the meat browns and the pan's bottom darkens
Stir occasionally
Add the wine and scrape the pan's bottom, reduce the heat and simmer until almost all the liquid has evaporated
Add the beef broth, dry tomato, and black olive
Cover, increase the heat, and simmer for 5 more minutes
Remove from heat
Using a fork, remove the rabbit pieces, shred the meat, and return it to the pan
Check the seasoning, place in a bowl, and refrigerate for at least 24 hours
When serving, in a large pot with 5 liters of boiling salted water, cook the pasta until al dente
Drain, mix with the ragu, place in a bowl, and serve immediately
213 calories per serving
