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12-hour rabbit bolognese
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Total Time:
12 hours 30 minutes
Quick and easy Bolognese - ready in minutes, slow-cooked perfection in 12 hours.
Ingredients:
  • 2 leeks
  • 2 carrots
  • 2 sticks of celery
  • 2 red onions
  • 3 rashers of higher-welfare smoked streaky bacon
  • 2 fresh bay leaves
  • 2 sprigs of fresh rosemary
  • 1 whole rabbit skinned, including offal
  • 1 bulb of garlic
  • 20 g dried porcini
  • 2 x 400 g tins of quality plum tomatoes
  • 500 ml light smooth beer/ale
  • 2 tablespoons tomato purée
  • 1 whole nutmeg for grating
  • ½ a lemon
  • a few sprigs of fresh thyme
  • 450 g dried pasta
  • Parmesan or Cheddar cheese
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 110°C/225°F/gas ¼. Wash and trim the leeks, carrots, celery, and onions. Roughly chop the bacon. In a large casserole pan with 1 tablespoon of olive oil, fry the bacon until golden. Add bay leaves, rosemary, rabbit, and offal. Peel and add whole garlic, along with leeks, carrots, celery, and onions. Stir in dried porcini, tinned tomatoes, beer, tomato purée, and enough water to cover (about 1 litre). Season with salt, pepper, and nutmeg, then cover and bake for 12 hours. Once cooked, remove bones and vegetable skins, flake meat into a clean pan, scrunch vegetables and offal, and combine with juices. Season with salt, pepper, lemon zest, and thyme. Freeze or refrigerate sauce for later use. To make rabbit bolognese, reheat sauce in a pan, cook pasta separately, toss pasta with sauce, cheese, and cooking water, then serve with more cheese, olive oil, and thyme.

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