Pappardelle with Braised Rabbit 



Ingredients

• Ragù

  • 1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)
  • 1/4 cup (60 ml) butter
  • 3 carrots, peeled and cut into 1/4-inch (1/2-cm) small cubes
  • 1 onion, chopped 

  • 2 cloves garlic, chopped 

  • 1 tablespoon (15 ml) unbleached all-purpose flour
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 litre) chicken broth
  • 1 bay leaf 

  • Salt and pepper

• Pasta

  • 3/4 lb (375 g) pappardelle
  • 2 tablespoons (30 ml) chopped parsley
  • 1 teaspoon (5 ml) chopped fresh rosemary
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese