Tofette al ragù di coniglio

Ingredients

• 350 g tofette dei Campi
• 500 g rabbit
• 200 g peeled tomatoes
• 100 g onion
• 1 stalk celery
• 1 carrot
• 1 clove garlic
• 1 cup red wine
• Bay leaf
• Extra-virgin olive oil
• Salt e pepper

Instructions

Chop the rabbit into pieces and wash and dry them. Finely chop the vegetables and sauté them with oil and the bay leaf. Once the vegetables have softened, add the rabbit and brown it before adding the wine. When the wine has cooked off, remove the bones of the rabbit and chop it, making sure to catch all the smaller bones as well. Add the meat back to the pan and continue cooking for about an hour with the peeled, chopped tomatoes, adding water as necessary.
Cook the Gragnano tofette in plenty of salted water, drain when al dente, and mix them with the rabbit ragu.

Difficulty Level: easy Appreciation: Cooking time: 60 minutes Share: 4 persons