Rustic Braised Rabbit Ragù with Pappardelle

Pat the rabbit pieces completely dry with paper towels. Season generously on all sides with salt and black pepper. Thoroughly wash your hands, the cutting board, and any utensils used with hot soapy water to prevent cross-contamination from raw meat.

Preheat your oven to 160°C (320°F). Heat the olive oil in the Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the rabbit pieces until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the browned rabbit to a plate.

Reduce the heat to medium. Add the pancetta to the rendered fat in the pot and cook until crisp. Stir in the butter, onion, carrot, and celery. Cook until the vegetables soften and begin to caramelize. Add the mushrooms and garlic, cooking until the mushrooms release their moisture and begin to brown.

Stir in the tomato paste and cook for 2 minutes to cook out its raw flavor. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pot. Let the wine reduce by half.

Return the rabbit and its resting juices to the pot. Pour in the chicken stock, add the thyme sprigs and bay leaves. Bring to a gentle simmer, cover with the lid, and transfer to the preheated oven. Braise until the meat is completely tender. Note that for safety, all game meats must reach an internal temperature of at least 74°C (165°F), though this prolonged braise will easily exceed that for tenderness.

Carefully remove the Dutch oven from the oven. Transfer the rabbit pieces to a clean cutting board and let them rest until cool enough to handle. Using two forks, pull the meat from the bones. Shred the meat into bite-sized pieces and discard all bones, cartilage, and herb stems.

While you shred the rabbit, place the Dutch oven back on the stove over medium-high heat. Skim any excess fat from the surface of the braising liquid. Simmer rapidly to reduce and thicken the sauce until it coats the back of a spoon. Return the shredded rabbit to the thickened sauce and keep warm.

Bring the large pot of heavily salted water to a rolling boil. Add the pappardelle and cook according to the package directions until al dente. Reserve a mug of starchy pasta cooking water before draining.

Transfer the drained pappardelle directly into the pot with the rabbit ragù. Toss gently to combine over low heat for 1 minute, adding splashes of reserved pasta water as needed to create a glossy emulsion that coats the noodles perfectly. Garnish with chopped parsley and grated Parmigiano-Reggiano.