12-hour rabbit bolognese


  • a few sprigs of fresh thyme, optional
  • extra virgin olive oil, optional
  • Parmesan or Cheddar cheese, optional
  • a few sprigs of fresh thyme
  • ½ lemon
  • 1 whole nutmeg
  • ground pepper
  • + 16 more ingredients
    • sea salt
    • 2 tablespoons tomato purée
    • 500 ml light smooth beer/ale
    • 2x400 g tinned chopped tomatoes
    • 20 g dried porcini mushrooms
    • 2 red onions, skin on, washed
    • 2 sticks celery, washed and trimmed
    • 2 carrots, washed, topped and tailed
    • 2 leeks, washed, topped and tailed
    • 1 bulb garlic, left whole, white skin peeled away
    • 1 whole rabbit, skinned, including offal
    • 500 g dried pasta, optional
    • 2 sprigs of fresh rosemary
    • 2 bay leaves
    • 3 rashers higher-welfare smoked streaky bacon, roughly chopped
    • olive oil

Preheat the oven to 110°C/225°F/gas ¼. Put your largest casserole-type pan on a medium heat and add a lug of olive oil and the chopped bacon. Once it's lightly golden, add the bay leaves and rosemary sprigs and lay the whole rabbit and the offal on top. Drop in the whole garlic bulb, leeks, carro...

View full recipe at SpringPad


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