Tagliolini with rabbit ragu and mushrooms
- Difficulty: Average
- Prep time: 20 min
- Cook time: 2 h 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Rich flavor and soft, satisfying texture make Tagliolini with rabbit ragu and mushrooms a standout at family tables. Featuring tender tagliolini pasta, succulent rabbit ragu, and a hearty dose of earthy mushrooms, every forkful offers a comforting blend many American families find really DELICIOUS at dinner. The golden color of the fluffy pasta paired with the robust, savory ragu gives a look that’s downright inviting and absolutely fits right in with classic American recipes. Stuffed with deep, good flavor, this recipe brings together a traditional touch with an exciting update for those wanting something a little different. Packed full of everyday appeal, rabbit ragu and mushrooms bring something special—easy to fit into family dinners, friendly gatherings, or Sunday evening meals (kids and adults both tend to ask for seconds). Simple seasonings and a thick, cozy sauce mean you’ll hear lots of positive comments around the table, and the nice presentation always makes busy families smile.
Great for working parents and anyone juggling a tight schedule, Tagliolini with rabbit ragu and mushrooms doesn’t just taste nice—it checks all the boxes for easy recipes, budget-friendly meal options, and make-ahead family dinners. Want easy adaptability? This dish definitely delivers—try a side salad or substitute other seasonal vegetables for a twist, or sprinkle with a little cheese so everyone gets what they like. Works well for meal prep (the flavor just gets better), so busy weeks run smoother. Whether served on a regular night or when company comes over, this reliable American-style favorite offers both convenience and a little something unexpected. It fits any occasion, stays family-friendly, and always looks pretty on the plate (extra DELICIOUS with some good bread on the side). Families love how the flavors keep everyone happy, while home cooks find confidence knowing this pasta and ragu combo brings solid results every time—nice, tasty, and always REAL crowd-pleaser food.
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INGREDIENTS
- Egg Tagliolini pasta 11.3 oz (320 g)
- Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - (to grate)
- Butter to taste - cold
- For the rabbit
- Rabbit 14.1 oz (400 g) - in pieces (with its liver)
- Yellow onions 1
- Celery 1 rib
- Carrots 1
- Garlic 1 clove
- Taggiasca olives 1.75 oz (50 g)
- Tomato paste 1 tsp
- Vegetable broth 2.1 cups (500 g)
- White wine 0.9 cup (200 g)
- Rosemary 1 sprig
- Bay leaves 1 leaf
- Juniper berries 2
- Butter to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Type 00 flour to taste
- For the mushrooms
- Porcini mushrooms 5 ¾ cups (400 g)
- Garlic 2 cloves
- Sage to taste
- Thyme to taste
- Butter to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Tagliolini with rabbit ragu and mushrooms
To make the tagliolini with rabbit ragu and mushrooms, first prepare the Vegetable broth (or meat broth) and keep it warm. Flour the rabbit pieces 1 and remove the excess flour 2. Do the same with the liver 3.
In a cast iron pot, heat the oil and place the floured rabbit pieces 4. Brown the meat on all sides for 6-7 minutes over high heat, it should not over-brown 5. If it starts to color too much, lower the flame. Once browned, remove the rabbit from the pot and set it aside 6.
In the same pot, add the butter 7, the floured liver 8, and a clove of garlic 3.
Flavor with rosemary and bay leaf 10 and brown well, then also remove the liver from the pot 11 and set it aside. It's important that the cooking base does not burn. At this point, add the chopped onion to the pot 12.
Also add the previously chopped carrot and celery 13, then let them sauté over low heat for about ten minutes. When the vegetables have softened, remove the garlic 14 and add the Taggiasca olives 15.
Season with tomato paste 16 and mix well to toast it, then flavor with slightly crushed juniper berries 17. At this point, transfer the rabbit pieces back into the pot 18.
Deglaze with white wine 19 and let it evaporate completely, then cover with the broth 20. Cook gently with the lid on, leaving a small opening, for about an hour and a half 21.
In the meantime, take care of the mushrooms: clean the porcini by removing the earthy part of the stem 22, then cut them into cubes of about 3/4 inch 23. Set half a porcini aside to add raw to the finished dish. In a pan, melt the butter with the oil and 2 cloves of garlic 34.
Flavor with thyme and sage 25, then add the mushrooms 26 and salt 27. Sauté over high heat for about 3 minutes.
After the rabbit's cooking time has passed 28, adjust the salt. Take the meat from the pot and shred it with your hands, making sure to remove all the small bones 29. Set the shredded meat aside and place the previously browned liver in a beaker 30.
Add a ladle of the rabbit's cooking base 31 and blend with an immersion blender to obtain a creamy and homogeneous sauce 32. When the mushrooms are well browned, add the sauce you just made 33.
Also pour in a ladle of the rabbit's cooking base 34 and mix well, then add the shredded meat 35 and briefly blend everything over low heat 36.
While you bring the water to a boil for cooking the pasta, take care of the crispy sage: melt the butter in a small pan, add the sage leaves 37 and sauté them for 3-4 minutes 38 until they become nice and crispy. Transfer them to absorbent paper 39 and set aside.
Salt the boiling water and cook the tagliolini 40. As soon as they rise to the surface, drain the tagliolini into the pan with the sauce 41 and moisten with a ladle of the rabbit's cooking base 42. Mix briefly and turn off the heat.
Toss with the butter 43 and grated Parmigiano Reggiano 44 and mix everything together 45.
Plate the tagliolini and garnish with the raw porcini set aside, cut into slices 46, then complete with the crispy sage leaves 47. Your tagliolini with rabbit ragu and mushrooms are ready to be served 48!