Making Rabbit Ragu with Joe Avati | The Best Ragu Recipe

My name is Anthony and I'm an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I'm passionate about good food and lots of it.
Today, I'm cooking again with comedian Joe Avati. Watch us cook a delicious rabbit ragu for a dinner party, based on our own family recipes!
Try this at home, let me know how you go and how you made it your own.
INGREDIENTS:
Wild Rabbit
Tomatoes
Brown Onion
Carrot
Celery
Beef Stock
Red Wine
White Wine
Butter
Bay Leaves
Pasta
Parmigiano Reggiano
METHOD:
Grate ingredients
Brown Rabbit in pan with butter on stove
Once browned, remove meat from pan
Finely chop celery
Deglaze pan with white wine
Drop heat to medium low
Add onions to pan
Add carrots to pan and increase heat to medium high
Add oil and celery
Add salt
Pour in red wine gradually
Once simmering, add rabbit to sauce
Add tomatoes and beef stock
Bring sauce to boil
Add 4 bay leaves
Add juice from meat to sauce
Once bubbling, remove tomato skins from tomatoes
Cover pain in foil to braise in oven
Ensure oven is between 150-170C
Braise for 2 hours
Take meat out and remove bones
'Blitz' sauce
Boil Pasta
Add sauce to a small pan
Add meat and pasta to sauce
Top with Parmigiano Reggiano
Drizzle with black truffle oil
ENJOY!
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