Bird and bunny ragu from Home Cooked: Essential Recipes for a New Way to Cook (page 132) by Anya Fernald and Jessica Battilana

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

Accompaniments: Maltagliati; Cavateddi

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.

Notes about this recipe

  • DKennedy on September 04, 2017

    I am making a second batch of the tomato sauce part of this recipe. Because I have 3 batches in the meat sauce in the freezer, I am concerned that when I defrost them, there won't be enough liquid. I will use this as needed to supplement and report back.

  • DKennedy on August 29, 2017

    This sauce is wow-worthy. It is a light sauce and would be excellent served as a small 1st course. The sauce is meat centric with very little tomato coming through. So, excellent for summer. I used twice the amount of soffito called for and omitted the flour. I also used a whole chicken and a cut up rabbit. After browning all the meat, I allowed the chicken to fall off the bone into the sauce, much like one does when making stock. This recipe is a fair amount of work. Shred by hand to get all the tiny bone particles out of the finished sauce. In LA a rabbit costs $27, the chicken $7. Pairing the rabbit with the chicken really allowed the flavor of the rabbit to permeate the sauce at a much lower price point. The recipe made enough sauce for tonight's meal plus 3 containers for the freezer. Served over black ink pasta and topped it with sage and fresh time as suggested in the headnote.

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