Penne Rigate

Penne Bolognese with rabbit ragout

Ingredients

4
90min
  • 400g Panzani Penne Rigate
  • 2 tablespoons olive oil
  • 300g rabbit meat
  • 3 slices of bacon
  • 5 garlic cloves
  • 2 carrots, 2 parsnips and 2 small celery stalks
  • 2 red onions
  • 2 cans of crushed tomatoes
  • 2 tbsp tomato paste
  • 500ml light beer
  • 2 bay leaves
  • A sprig of thyme
  • A sprig of rosemary
  • juice of half of a lemon
  • 1 stick of cinnamon
  • 1 tablespoon sugar
  • Parmesan
  • salt
  • pepper
pasta

Preparations steps

  • 1. Cook the Penne according to the instructions on the package.
  • 2. Coarsely chop the rabbit meat, dice (or coarsely grate) the carrot, parsnip and celery.
  • 3. Heat the oil in a large saucepan. Throw the diced bacon and root vegetables in.
  • 4. After about 5 minutes add the chopped red onion and garlic. When the vegetables have softened, add the rabbit meat and brown together.
  • 5. Season with salt, pepper, tomato paste and sugar, then add the crushed tomatoes and beer.
  • 6. Add a sachet containing the thyme, rosemary, cinnamon and bay leaf.
  • 7. Allow to boil for 15 minutes. Meanwhile, add the herbs and spices, to season the sauce.
  • 8. Finally, season the sauce with lemon juice, to brighten it up.
  • 9. Remove the herbs and stir in the cooked pasta.
  • 10. Garnish each portion with Parmesan.

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