Braised rabbit ragù with red wine, olives, and capers (Ragù al coniglio con vino rosso, olive, e capperi) from The Four Seasons of Pasta (page 295) by Nancy Harmon Jenkins and Sara Jenkins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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