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Tim and Kyle - Rabbit Ragu

with Fettucine and Bone Marrow

Pre time: 45 mins    Cook time: 1 hour 30 mins    Serves: 5

Ingredients

Grated pecorino and fresh herbs, to serveRagu

2 tbs olive oil

4 front rabbit legs

3 celery stalks, diced

1 carrot, diced

1 onion, diced

7 garlic cloves, thinly sliced

400ml chicken stock

50g tomato paste

400ml passata

1 bunch thyme, tied with string

6 cherry tomatoes

400ml white wine

200g mushrooms (Swiss brown, button or portobello), chopped

Salt and pepper, to season

2 x 12cm lengths bone marrow, halved lengthwaysPasta

300g pasta flour

3 eggs

1/2 tsp salt

Method

  1. To make ragu, heat half the oil in a pressure cooker over medium-high heat. Add rabbit legs and cook for 5-6 minutes or until browned all over. Remove and set aside.
  2. Add celery, carrot and onion to pressure cooker. Cook, stirring, over medium heat for 5 minutes or until softened. Add garlic and cook, stirring, for 2 minutes.
  3. Add stock, tomato paste, passata, thyme, cherry tomatoes and three-quarters of the wine. Add rabbit and bring to the boil. Attach lid and bring to pressure. Cook over medium heat for 35 minutes or until rabbit is tender.
  4. Meanwhile, heat remaining oil in a frying pan over medium heat. Add mushrooms and cook, stirring, for 5 minutes or until golden brown. Season. Add remaining wine and simmer until almost evaporated.
  5. Push mushrooms to one side and add bone marrow, cut-side down. Once melted, remove bone and stir to combine with mushrooms.
  6. Release pressure on pressure cooker. Remove rabbit pieces and coarsely shred meat.
  7. Add mushroom mixture to pressure cooker. Simmer over low heat, without lid, for 20-30 minutes or until thickened and reduced. Stir in rabbit meat. Season.
  8. To make pasta, mound flour and salt on a work surface, make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 5 minutes until firm; add extra flour if sticky. Enclose dough in plastic wrap and set aside for 20 minutes. Divide dough into 4 and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Pass pasta sheets through a fettuccine cutter and place on a lightly floured tray for 15 minutes. Repeat with remaining dough.
  9. Cook pasta in a large saucepan of boiling salted water for 2-3 minutes or until al dente. Drain.
  10. Divide pasta among serving plates and spoon ragu on top. Sprinkle over pecorino and herbs to serve.
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