Rabbit Ragù with Fresh Tagliatelle and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic Italian ragù featuring slow-simmered rabbit meat in a savory tomato and rosemary sauce, served over freshly cooked tagliatelle pasta. This italian-inspired pasta ready in about 90 minutes pairs rabbit meat, boned and chopped, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 70 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boned and chopped rabbit meat and brown for 6-7 minutes until golden on all sides. Remove and set aside.
  2. Step 2: Add 1 finely chopped medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk to the skillet. Cook for 6 minutes until softened.
  3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup dry white wine and simmer until reduced by half, about 3 minutes.
  4. Step 4: Return the rabbit to the skillet and add 14 oz crushed tomatoes, 2 fresh rosemary sprigs, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer gently for 1 hour until rabbit is tender and sauce thickens.
  5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz tagliatelle pasta for 7-8 minutes until al dente, then drain.
  6. Step 6: Remove rosemary sprigs from the sauce. Toss the pasta with the rabbit ragù and 1/2 cup grated Parmesan cheese. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Rabbit Ragù with Fresh Tagliatelle and Rosemary take to make?

Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rabbit Ragù with Fresh Tagliatelle and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Rabbit Ragù with Fresh Tagliatelle and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rabbit Ragù with Fresh Tagliatelle and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rabbit Ragù with Fresh Tagliatelle and Rosemary?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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