Rabbit ragu with pappardelle from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 352) by Amanda Hesser

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

Accompaniments: Fennel and blood orange salad

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

  • Zosia on January 21, 2015

    Loved this! With a rich tasting sauce and tender braised meat, this was the perfect way to introduce rabbit to the family. I did find that the sauce had enough flavour without reducing it so I pureed a portion to thicken it (and omitted the butter). It was even better next day.

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