Rabbit Ragu with Pappardelle

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 352

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

9 years ago

★ ★ ★ ★ ★ 5/5

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Really yummy. I made a full recipe with six legs, 1.36kg, ~3lbs. Time-consuming, but easy to do. The serious work part can be done well ahead, so it would be a good company dish. Two of us ate more or last half. I'd guess the servings could be 4-6, rather than 6. I made some wide-ish tagliatelle, rather than pappardelle.

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