Serves: 6
Total Calories: 90
1 In a large skillet, heat the oil over medium heat. Pat the rabbit or chicken pieces dry and sprinkle them with salt and pepper. Place them in the pan and brown well on all sides, about 20 minutes.
2 Remove the pieces to a plate. Spoon off all but two tablespoons of the fat in the pan.
3 Add the onion, carrot, garlic, and rosemary to the pan. Cook, stirring often, until the vegetables are tender and lightly golden. Add the wine and simmer for 1 minute. Pass the tomatoes with their juices through a food mill, or puree them in a blender or food processor, and add them to the pot. Add salt and pepper to taste. Reduce the heat to low and partially cover the pan. Simmer for 15 minutes, stirring occasionally.
4 Return the meat to the pan. Cook 20 minutes, stirring occasionally, until the meat is tender and falling off or easily pulls away from the bone. Remove the pieces of meat from the sauce with a slotted spoon and transfer to a platter. Cover to keep warm.
5 Serve the sauce over hot, cooked fettuccine, followed by the rabbit or chicken as a second course. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rabbit or Chicken Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
