Tim and Kyle - Rabbit Ragu
with Fettucine and Bone Marrow
Pre time: 45 mins Cook time: 1 hour 30 mins Serves: 5
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
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
1/2 tsp salt
- 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.
- 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.
- 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.
- 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.
- Push mushrooms to one side and add bone marrow, cut-side down. Once melted, remove bone and stir to combine with mushrooms.
- Release pressure on pressure cooker. Remove rabbit pieces and coarsely shred meat.
- 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.
- 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.
- Cook pasta in a large saucepan of boiling salted water for 2-3 minutes or until al dente. Drain.
- Divide pasta among serving plates and spoon ragu on top. Sprinkle over pecorino and herbs to serve.