Tagliatelle with Rabbit Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 2 tablespoon olive oil
- 50 g butter
- 50 g bacon
- 1 onion (s), chopped
- 1 stick celery, chopped
- 1 rabbit, divided into 8 pieces
- salt and pepper
- 1 teaspoon thyme
- 1 glass white wine
- 5 dl broth
- Parmesan
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Heat the oil and butter. Sauté the bacon, onion and celery. Add the pieces of meat and brown. Season with salt, pepper and thyme. Scatter flour on top. Pour the wine over it and let it boil down. Top up with the meat stock and simmer covered for 2 hours.
- Cook the tagliatelle in good time according to the instructions on the packet.
- Then remove the meat, detach it from the bones and tear it into bite-sized pieces. Return to the sauce and serve with the boiled ribbon noodles. Sprinkle with parmesan.
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