Rabbit Ragu With Pappardelle Pasta Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1739
FAT
204%
CHOL
322%
SOD
65%

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Ingredients for 4 servings

1/4 cup grated Parmesan

2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred

1 cup instant flour (recommended: Wondra)

3/4 cup olive oil, plus more for drizzling on pasta

1 teaspoon crushed red pepper, or to taste

1 sprig rosemary

1 cup minced celery

Salt and freshly ground black pepper

2 cups minced onions

1 cup minced carrots

1 (28-ounce) can whole peeled tomatoes, with juices, crushed by hand

1 sprig thyme

1 teaspoon dried oregano

2 cups chicken stock

1 teaspoon garlic

2 bay leaves

1 pound dried pappardelle pasta

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