White Rabbit Ragù is a flavorful and complex condiment, prepared as it used to be in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi, polenta, but also for appetizers such as tartlets or as a main dish on a slice of artisanal bread. The distinctive feature of this sauce is its delicate yet bold flavor, due to the long cooking time and the high percentage of rabbit meat in the recipe. White rabbit ragù is a dish that enhances the delicate flavor of the meat through a meticulous preparation and the use of mild aromas that bring out its taste without covering it with tomato, distinguishing it from traditional ragùs and best reflecting the tradition of Marche sauces.
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White Rabbit Ragù is a flavorful and complex condiment, prepared as it used to be in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi, polenta, but also for appetizers such as tartlets or as a main dish on a slice of artisanal bread. The distinctive feature of this sauce is its delicate yet bold flavor, due to the long cooking time and the high percentage of rabbit meat in the recipe. White rabbit ragù is a dish that enhances the delicate flavor of the meat through a meticulous preparation and the use of mild aromas that bring out its taste without covering it with tomato, distinguishing it from traditional ragùs and best reflecting the tradition of Marche sauces.
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