Rabbit Ragu With Pappardelle

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
654
FAT
68%
CHOL
134%
SOD
13%

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Ingredients for 6 servings

Pinch of red-pepper flakes

2 tablespoons unsalted butter, cut into pieces

12 ounces pappardelle

Pecorino Romano cheese, for grating

1 cup dry red wine

1 stalk celery, diced

1 teaspoon tomato paste

1 cup seeded, chopped San Marzano tomatoes

Kosher salt and ground black pepper

2 sprigs thyme

1 cup low-sodium chicken broth

1 anchovy (optional)

1 tablespoon minced garlic

1 rabbit (2 1/2 to 3 1/2 ), cut into 8 pieces, bone in

1 carrot, diced

1/4 cup olive oil

1 medium onion, diced

2 bay leaves

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