Penne Rigate
Penne au ragoût à la Bolognaise
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400g Panzani Penne Rigate
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2 tablespoons olive oil
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300g rabbit meat
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3 slices of bacon
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5 garlic cloves
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2 carrots, 2 parsnips and 2 small celery stalks
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2 red onions
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2 cans of crushed tomatoes
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2
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c. à soupe purée de tomates 500ml
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de bière légère 2
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jus d'un demi-citron 1
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1. Cook the Penne according to the instructions on the package.
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2. Coarsely chop the rabbit meat, dice (or coarsely grate) the carrot, parsnip and celery.
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3. Heat the oil in a large saucepan. Throw the diced bacon and root vegetables in.
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4. After about 5 minutes add the chopped red onion and garlic. When the vegetables have softened, add the rabbit meat and brown together.
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5. Season with salt, pepper, tomato paste and sugar, then add the crushed tomatoes and beer.
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6. Add a sachet containing the thyme, rosemary, cinnamon and bay leaf.
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7. Allow to boil for 15 minutes. Meanwhile, add the herbs and spices, to season the sauce.
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8. Finally, season the sauce with lemon juice, to brighten it up.
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9. Remove the herbs and stir in the cooked pasta.
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10. Garnish each portion with Parmesan.
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Penne au ragoût à la Bolognaise
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