Pappardelle al coniglio

Name: Pappardelle al coniglio
Yield: 2
Ingredients: Pepper; Salt; ½ l Broth; 1 tsp Juniper; 1 Carrot; 1 Red onion; 1 dl Red wine; 2 stems Leaf celery; 2 tbsp Concentrated tomato puree; 300 g Rabbit meat without bone and fat; 400-500 g Pappardelle or fettucini; 5 Peeled tomatoes

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Pappardelle al coniglio

		Pepper
		Salt
½	l	Broth
1	tsp	Juniper
1		Carrot
1		Red onion
1	dl	Red wine
2	stems	Leaf celery
2	tbsp	Concentrated tomato puree
300	g	Rabbit meat without bone and fat
400-500	g	Pappardelle or fettucini
5		Peeled tomatoes

Instructions for Pappardelle al coniglio

To prepare the Pappardelle al coniglio recipe, please follow these instructions:

Chop and blend carrot, celery and red onions. Sprinkle juniper and season it with the vegetables in oil. Cut the rabbit meat into small pieces and brown it. Bring salt and pepper and simmer with red wine and broth. Add the peeled tomatoes and let it all smash for approx. 1-2 hours. Boil the pasta and mix it in the sauce

Pappardelle al coniglio

Ingredients for Pappardelle al coniglio

Instructions for Pappardelle al coniglio

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