Tagliolini with Rabbit and Mushroom Ragu – Authentic Italian Recipe

Learn to prepare Tagliolini with Rabbit and Mushroom Ragu, a savory Italian dish perfect for gatherings.

Introduction

Tagliolini with Rabbit and Mushroom Ragu is a delightful first course that showcases the flavors of the land during the autumn season. As fresh porcini mushrooms are gathered and the air fills with earthy aromas, this dish shines at family gatherings.

The lean and delicate rabbit meat is slowly cooked until tender and shredded, allowing it to blend perfectly with sautéed mushrooms, creating a rustic and appetizing sauce. In this recipe, you’ll also discover how to make a special sauce to enhance the flavors, allowing the egg tagliolini to absorb all the tastes and aromas released during the long cooking process.

Take your time and serve tagliolini with rabbit and mushroom ragu for a Sunday family lunch… everyone will appreciate the authenticity of this carefully and lovingly prepared dish.

Don’t miss out on these other delicious Italian recipes featuring rabbit ragu:

• Penne with White Rabbit Ragu
• Pasta with Rabbit and Cauliflower Ragu
• Straw and Hay Tagliatelle with Rabbit Ragu
• Stuffed Pappardelle with Rabbit Ragu

Ingredients

• 300g tagliolini pasta
• 400g rabbit meat, cut into pieces
• 200g fresh porcini mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, grated
• 800ml vegetable broth
• 100ml white wine
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. In a large pot, heat some olive oil and sauté the chopped onion, garlic, and grated carrot until softened.
2. Add the rabbit pieces and brown on all sides.
3. Pour in the white wine and let it evaporate.
4. Add the vegetable broth and simmer for about 1 hour until the rabbit is tender.
5. Remove the rabbit from the pot, shred the meat, and return it to the pot.
6. In a separate pan, sauté the sliced porcini mushrooms with a bit of oil until golden brown. Add them to the rabbit mixture.
7. Cook tagliolini according to package instructions. Drain and toss with the ragu.
8. Serve hot, garnished with fresh parsley.

Total Time

Preparation: 20 min | Cooking: 1 hour 30 min | Total: 1 hour 50 min

Cuisine

Italian