Name: Slow-cooked winter ragu
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1.5 kilogram rabbit, jointed; 1 brown onion, dioed; 100 gram piece pancetta, cubed; 1 carrot, diced; 2 garlic cloves, finely chopped; 1 teaspoon black peppercorns, lightly crushed; 1 bouquet garni (1/2 bunch fresh thyme, rosemary sprigs, 2 fresh bay leaves, tied together); 1 cup (250ml) dry white wine; 1 cup (250ml) chicken stock; 400 gram can chopped tomatoes; 1 tablespoon tomato paste; 100 gram shaved parmesan; 2 tablespoon chopped flat leaf parsley

Ingredients

1/4 cup (60ml) olive oil

1.5 kilogram rabbit, jointed

1 brown onion, dioed

100 gram piece pancetta, cubed

1 carrot, diced

2 garlic cloves, finely chopped

1 teaspoon black peppercorns, lightly crushed

1 bouquet garni (1/2 bunch fresh thyme, rosemary sprigs, 2 fresh bay leaves, tied together)

1 cup (250ml) dry white wine

1 cup (250ml) chicken stock

400 gram can chopped tomatoes

1 tablespoon tomato paste

100 gram shaved parmesan

2 tablespoon chopped flat leaf parsley

Method

1.Preheat oven to 150°C/130°C fan forced. Heat two tablespoons of oil in a heavy-based flameproof casserole pan on high. Brown rabbit in batches for 5 minutes, until golden. Remove from pan.

2.Heat remaining oil in same pan on medium. Cook onion for 5 minutes, until softened. Add pancetta, carrot and garlic and cook for 5 minutes, until starting to brown. Return rabbit to pan with peppercorns and bouquet garni. Add wine, stock, tomato and tomato paste. Cover and bring to boil. Transfer to oven and bake for 1 hour, until rabbit is cooked through and tender.

3.Remove rabbit from sauce. When cool enough to handle, remove meat from bones.

4.Heat rabbit sauce on medium for 3-4 minutes, until reduced a little. Retum rabbit to sauce and cook for another 1 minute, until heated through. Serve on homemade pasta and sprinkle with parmesan and parsley.