You’ve had Bolognese. You’ve bragged about your nonna’s secret recipe. But have you tried rabbit ragu?

No? Then you’re missing out on the most tender, flavorful pasta dish that’s been hiding in plain sight. Rabbit meat is lean, rich, and absurdly underused—blame Bugs Bunny’s PR team.

This isn’t just another sauce; it’s a culinary flex. And pappardelle? Those wide ribbons are basically built to cradle every drop of ragu like it’s their job.

Ready to upgrade your pasta night? Let’s go.

Why This Recipe Slaps

Rabbit meat is the MVP here—mild, slightly sweet, and leaner than chicken but with way more personality. Slow-cooked in a tomato-wine base with herbs, it turns into a melt-in-your-mouth masterpiece.

Pappardelle’s thick texture holds up to the hearty ragu, so you’re not left with a sad, soupy mess. Plus, it’s a conversation starter.

“Oh, this? Just a little something I whipped up with wild rabbit.” Instant gourmet cred.

Minced Rabbit Ragu with Pappardelle: The Underrated Pasta Game-Changer

Recipe by Wendy CarterCourse: Dinner, High-Protein

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

550

kcal

Ingredients

1 lb minced rabbit meat (sub ground pork or chicken if you must)
12 oz pappardelle pasta
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup red wine (drink the rest while cooking)
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Olive oil for cooking
Grated Parmesan for serving (non-negotiable)

Step-by-Step Instructions

Sauté the veggies: Heat olive oil in a large pot. Cook onion, carrots, and celery until soft (about 5 minutes). Add garlic and cook for 1 more minute.
Brown the rabbit: Add minced rabbit, breaking it up with a spoon. Cook until no pink remains. Pro tip: Don’t overcrowd the pot, or you’ll steam instead of sear.
Deglaze with wine: Pour in the red wine, scraping up any browned bits. Let it simmer until reduced by half (about 3 minutes).
Add tomatoes and herbs: Stir in crushed tomatoes, tomato paste, rosemary, thyme, bay leaf, salt, and pepper. Bring to a simmer.
Slow cook: Cover and let it bubble gently for 1.5–2 hours. Stir occasionally. If it looks dry, add a splash of water or broth.
Cook the pasta: Boil pappardelle in salted water until al dente. Drain, reserving ½ cup pasta water.
Combine and serve: Toss pasta with ragù, adding pasta water if needed. Top with Parmesan and pretend you’re in Tuscany.

Storage Instructions

Store leftover ragu in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months—thaw overnight in the fridge before reheating. Pasta?

Cook it fresh. No one likes soggy noodles.

Why You Should Make This

Rabbit is packed with high-quality protein and lower in fat than most meats. It’s also sustainable—rabbits reproduce faster than your unresolved life decisions.

The slow-cooked sauce locks in flavor without drowning in grease, and pappardelle delivers the perfect chew. Plus, it’s fancy enough for date night but easy enough for a Tuesday.

Nutrition Facts (Per Serving)

Calories: 550
Protein: 35g
Carbs: 60g
Fat: 12g
Fiber: 5g

Common Mistakes to Avoid

Overcooking the rabbit: It’s lean, so prolonged high heat turns it into rubber. Low and slow is the way.
Skipping the wine: The acidity balances the richness.
Use a decent bottle—cooking wine is a crime.
Underseasoning: Taste as you go. Rabbit is mild, so it needs bold flavors.

Alternatives

No rabbit? No problem. Ground pork, chicken, or duck work well.

Vegetarian? Swap in lentils or mushrooms. Gluten-free?

Use GF pappardelle or zucchini noodles (but sigh dramatically while doing it).

FAQs

Where do I buy minced rabbit?

Check specialty butchers or online meat suppliers. Some farmers’ markets carry it too. If all else fails, grind boneless rabbit thighs at home.

Can I use white wine instead of red?

Sure, but red adds depth.

White wine makes a lighter, brighter sauce—still good, but different.

Why pappardelle?

Those wide noodles hold up to thick ragù. Spaghetti would just surrender.

Can I make this in a slow cooker?

Absolutely. Sauté veggies and brown meat first, then dump everything in and cook on low for 6–8 hours.

Final Thoughts

Minced rabbit ragù isn’t just dinner—it’s an experience.

It’s rich without being heavy, elegant without being fussy, and guaranteed to impress.

Plus, you’ll finally have an answer to “What’s the most interesting thing you’ve cooked?”

So grab a fork, twirl those noodles, and enjoy the upgrade your pasta life deserves.

How to Make Minced Rabbit Ragu with Pappardelle at Home

Why This Recipe Slaps