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Bucatini with Rabbit Ragout and Romano Cheese

Name: Bucatini with Rabbit Ragout and Romano Cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 11.5 oz Barilla Bucatini; 1 clove Garlic, Peeled andChopped; 1 spring Fresh Rosemary, Chopped; 2 tbsp Extra Virgin Olive Oil; 1 lb Rabbit, Grounded; 1 tbsp All-Purpose Flour; 1 cup White Wine; 2 cup Chicken Stock; 1 tbsp Butter; 1 cup Romano Cheese, Grated; 2 tbsp Fresh Parsley, Chopped; to taste Salt and Black Pepper

30 minutes

Savor this bucatini with rabbit ragout and Romano cheese: tender meat, creamy sauce, and bold herbs for a comforting, gourmet pasta dish.

Ingredients

4 servings

11.5 ozBarilla Bucatini

1 cloveGarlic, Peeled andChopped

1 springFresh Rosemary, Chopped

2 tbspExtra Virgin Olive Oil

1 lbRabbit, Grounded

1 tbspAll-Purpose Flour

1 cupWhite Wine

2 cupChicken Stock

1 tbspButter

1 cupRomano Cheese, Grated

2 tbspFresh Parsley, Chopped

to tasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of slightly salted water to boil. Sauté garlic and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute. Brown rabbit evenly, about 7 minutes. Season salt and black pepper to taste

Step 2

Add the flour and stir to combine. Add white wine and chicken stock, stirring occasionally and bring to a boil. Reduce the heat to medium and simmer until reaching a rich consistency is reached, about 20 minutes.

Step 3

Cook the pasta according to directions. and drain when ready.

Step 4

Combine the pasta with the rabbit sauce in a large mixing bowl. Toss in butter, Romano cheese, and parsley. Mix well and serve.