Penne with White Rabbit Ragù

Name: Penne with White Rabbit Ragù
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: Penne Rigate pasta 11 oz; Rabbit ground 1.75 lbs; Carrots 0.8 cup; Celery 1.8 oz; White onions 0.7 cup; White wine 0.42 cup; Thyme to taste; Garlic 1 clove; Bay leaves 3 leaves; Rosemary 1 sprig; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Carrots 0.9 cup; Celery 3 oz; White onions 3.5 oz; Fine salt to taste

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697

Calories per serving

Lactose Free

Energy Kcal 697
Carbohydrates g 74
of which sugars g 9.9
Protein g 54.4
Fats g 18.6
of which saturated fat g 5.42
Fiber g 4.8
Cholesterol mg 130
Sodium mg 514

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h
Serving: 4
Cost: Low

PRESENTATION

And penne with white rabbit ragù is, honestly, a true taste of Emilia-Romagna. It mixes rich tradition with some amazing flavors. The thing is, this penne with rabbit ragù stands out thanks to the tender rabbit meat paired with herbs like rosemary, bay leaf, and thyme. Italians really love a meat ragù, but swapping beef for rabbit makes it lighter and still moist and flavorful. The sauce? It becomes silky and clings to the pasta, offering bites that are both delicate and bold. Fresh herbs add a tangy kick, making this rabbit ragù recipe super addictive. Instead of a heavy tomato base, this sauce opts for a mellow, almost sweet vibe, letting the rabbit shine. It is not your typical pasta dinner—really, it isn’t—and that's why this rabbit pasta sauce is so memorable.

Across Emilia-Romagna, cooks have their own takes on a traditional Italian rabbit ragù. The slow-cooked, juicy style really unites them, making each plate super comforting. And here's the thing: some towns add a splash of white wine or a touch of cream, which is great for creating different vibes depending on where you try it. Penne is perfect here—the shape grabs all the rich, meaty sauce so you’re never missing out on flavor. Compared to classic ragù alla bolognese, this version feels way more rustic. For real. With a woodsy taste from the herbs and rabbit, it's something else. Friends who usually prefer beef ragù are surprised by how much they enjoy this homemade rabbit ragù because it’s tender and not too heavy. Whether you call it a rabbit meat pasta or an authentic Italian rabbit dish, one thing's certain: it's the kind of meal that has people coming back for seconds. Pair it with a good glass of red wine and a loaf of crusty bread to soak up every last bit of sauce. This dish really captures the heart of Emilia-Romagna cuisine—every ingredient gets its moment to shine.

INGREDIENTS

697

Calories per serving

Penne Rigate pasta 11 oz (320 g)

Rabbit 1.75 lbs (800 g) - ground

Carrots 0.8 cup (100 g)

Celery 1.8 oz (50 g)

White onions 0.7 cup (100 g)

White wine 0.42 cup (100 g)

Thyme to taste

Garlic 1 clove

Bay leaves 3 leaves

Rosemary 1 sprig

Extra virgin olive oil 2 tbsp (30 g)

Fine salt to taste

Black pepper to taste

for the vegetable broth: Carrots 0.9 cup (100 g); Celery 3 oz (80 g); White onions 3.5 oz (100 g); Fine salt to taste

Preparation

How to prepare Penne with White Rabbit Ragù

To prepare penne with white rabbit ragù, first start with the Vegetable broth 1. Then move on to the How to make the soffritto: peel the celery 2, the carrot 3,

cut the celery into strips, chop it 4, and repeat the same process for the carrot (5-6).

Also chop the onion 7 and the rosemary 8, then in a pan with the oil, sauté the onion 9.

Then add the celery 10, the carrot 11, the garlic 12,

the bay leaves 13 and the rosemary, then add the ground meat 14, letting it cook for at least 10 minutes on low heat 15.

Then deglaze with the white wine 16, season with salt 17 and pepper 18,

pour in two ladles of hot vegetable broth you prepared 19, then cover with a lid 20 and let it cook on very low heat for at least 2 hours. Once the time has passed, remove the bay leaves 21,

remove the garlic 22 and cook the pasta in plenty of salted water 23. Once ready, add it directly to the pan with the sauce 34,

add the pepper 25, the chopped thyme 26, mix everything to flavor, and your penne with white rabbit ragù are ready to be enjoyed 27!

Storage

You can store penne with white rabbit ragù in the refrigerator in an airtight container for up to 1 day. Freezing is not recommended.

The ragù can be frozen if all fresh ingredients, not previously frozen, were used.

Tip

To add extra flavor to your penne with white rabbit ragù, you can add fresh or powdered chili pepper, and if you want to make a red version, you can use tomato puree.

For the translation of some texts, artificial intelligence tools may have been used.