Tagliatelle al ragù di coniglio olive e salsa beurre blanc all'arancia

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more accessible and affordable, while pork offers a similar flavor profile.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor without alcohol, while grape juice is a budget-friendly alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie cheese substitute, while pecorino offers a similar taste at a lower price.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Fresh tomatoes can be healthier but may require more prep; tomato puree is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add rabbit pieces to the pot, browning on all sides, about 8-10 minutes.

Pour in red wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 5 minutes.

Stir in tomato paste and canned tomatoes, breaking up the tomatoes with a spoon.

Add bay leaves, thyme, salt, and black pepper; bring to a simmer.

Cover and cook on low heat for 1.5 to 2 hours, until rabbit is tender and sauce thickens.

Remove bay leaves and shred rabbit meat from the bones, returning it to the sauce.

Serve hot, garnished with grated parmesan cheese and fresh parsley.

Cooking Techniques

Spice Level: