¼ cup olive oil
2 rabbit legs
2 brown onions, roughly chopped
2 carrots, peeled, roughly chopped
3 garlic cloves, chopped
1 chilli, deseeded, chopped
2 tablespoons tomato paste
3 bay leaves
2 tablespoons smoked paprika
1 rosemary sprig, leaves chopped
50g butter
2 cups crushed tinned tomatoes
2 cups chicken stock
500ml red wine (malbec is perfect)
½ cup freshly chopped parsley
extra virgin olive oil to serve
freshly grated parmesan
400g plain flour, plus extra for dusting
3 tablespoons olive oil
2 teaspoons salt
8 large egg yolks

This is a variation of a dish Pablo and his father used to make on the farm after rabbit hunting. They cooked it in a cast-iron pot over a wood-fired stove but it is perfectly achievable in a pot or even a slow cooker. Great for a cold winter’s day, it would also work well with store-bought short pasta such as penne or fusilli.

View all recipes here


1.Make the pasta first and let it dry for a couple of hours or even while the ragù is cooking.
2.To the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil and salt.
3.Mix, at a slow speed, gradually adding the egg yolks until fully incorporated (if the dough is too stiff, you may need to add a little water).
4.Transfer the dough to a floured bench and knead for 5 minutes until smooth.
5.Cover with plastic wrap and rest it in the fridge for 30 minutes.
6.Line 2 large trays with baking paper and sprinkle with flour.
7.Bring the dough back to room temperature, divide into 2 balls and, using a pasta machine, roll until you have 4 rectangular sheets (20cm x 40cm and 2mm thick).
8.Use extra flour to work with the dough, especially if it starts to get sticky.
9.Cut sheets into 2.5cm-wide strips, arrange on the trays and sprinkle with extra flour.
10.Use immediately or within a couple of hours.
11.Heat the oil for the ragù to hot in a large pot, sear the rabbit legs until golden on both sides, then set aside.
12.Reduce the pan heat to medium then add the onions, carrots, garlic and chilli.
13.Season with salt and pepper, fry for 2 minutes, stirring occasionally, then add the tomato paste, bay leaves, smoked paprika and rosemary; stir well until fragrant.
14.Return the rabbit and juices to the pot and add the butter, crushed tomato, chicken stock and wine.
15.Reduce the heat to low and bring to a simmer; cook for 90 minutes, stirring occasionally, until the rabbit is tender.
16.Stir in the parsley and season with salt and pepper to taste.
17.At this stage you can choose to serve the rabbit legs whole or pull the meat from the bones and return it to the sauce.
18.Bring a large pot of water to the boil, add ¼ cup of salt and cook the pasta for 3 minutes until al dente.
19.Drain in a colander and transfer to the ragù pot.
20.Stir well and serve immediately, finished with a drizzle of extra virgin olive oil and parmesan.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

Leave a Reply

Your email address will not be published.