Pappardelle With Rabbit-Porcini Rag Recipe

How to make it

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• Peel and finely chop 1 garlic clove.
• Heat oil in a large Dutch oven or other wide heavy pot over medium-high heat.
• Add celery, carrot, onion, chopped garlic and generous pinch salt and pepper.
• Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add rabbit pieces and broth. Tuck pieces into broth to mostly cover and bring to a gentle simmer.
• Reduce heat to low, cover and cook, turning pieces occasionally, until meat is tender, at least an hour.
• Meanwhile, wipe mushrooms with paper towels to remove any dirt or grit.
• Keeping stems attached, trim any discoloration from stems.
• Cut mushrooms into 1/4-inch dice.
• Gently smash and peel remaining garlic clove.
• In a medium skillet, heat garlic and 1 tablespoon butter over medium heat. When butter is melted and bubbling, add mushrooms; cook, stirring frequently, for 3 minutes.
• Stir in parsley and pinch salt. Remove from heat.
• Remove rabbit from heat. Transfer rabbit pieces to a plate, reserving sauce in pan. When cool enough to handle, pull meat from bones, taking care to remove and discard any small shards of bone.
• Strain sauce and return to pan.
• Chop meat into small pieces and return to sauce.
• Add mushroom mixture to sauce, bring to a gentle simmer and cook for at least 30 minutes, until the ragù starts to thicken noticeably; remove from heat and adjust seasoning.
• Bring a large pot of salted water to boil.
• Just before adding pasta to water, gently reheat sauce; add remaining 2 tablespoons butter to sauce and stir to combine.
• Add pasta to water and cook until just tender, about 2 1/2 minutes (fresh pasta cooks much faster than dried).
• Drain pasta and transfer to a large serving bowl; add ragù and toss well to combine.
• Serve immediately, sprinkled with cheese.