Chefs' Recipes

Rigatoni with rabbit ragù by Don Peppino’s

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.
Rigatoni with ragù bianco by Don Peppino's

Rigatoni with ragù bianco by Don Peppino's

Alicia Taylor
6
20M
2H 30M
2H 50M

“This ragù bianco is even better, softer and more delicious if made the day beforehand,” says Dan Johnston of Don Peppino’s.

Ingredients

Ragù bianco

Method

1.Heat a large casserole or large over medium heat, add vegetables and half the oil and let the soffritto sizzle a little and begin to steam (5 minutes). Reduce heat to low and cook, stirring regularly, until you are left with a sweet, rich paste (1 hour). Transfer to a bowl.
2.Meanwhile, blend the pancetta, anchovy and garlic to a paste in a food processor.
3.Add remaining oil to the casserole with pancetta paste and stir over medium-high heat until colour darkens and mixture is fragrant (8-10 minutes). Add pork, chicken and rabbit, reduce heat to medium and cook, breaking up mince with a wooden spoon. The rabbit will bash around getting in the way; just let it be. Add tomato paste, and stir until caramelised (4-5 minutes), then add wine and cook until evaporated (8-10 minutes). Return soffritto to the casserole, season to taste, cover and simmer over low heat, stirring occasionally until ragù is well flavoured and rabbit can be pulled from the bone (1½ hours). Stir in milk, cook for a final 10 minutes, then season to taste.
4.Remove rabbit from sauce and cool briefly. Shred meat with your hands, discarding bones. Add to ragù and keep warm.
5.Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving pasta water, then add drained pasta to ragù, loosening with a little pasta water if necessary. Serve pasta sprinkled with pecorino if you’re feeling southern or Reggiano if you’re in a northern vibe.

Order rabbit in advance from select butchers.

Notes

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