12-hour rabbit bolognese
This is a wonderful evolution of that humble meat sauce we all love. You can create around twelve incredible-tasting portions of bolognese out of one little rabbit, so it's beyond cheap to make. And most importantly, you can knock it together in around three minutes flat, then just allow the oven to turn it into a heavenly and delicious bolognese. Once it comes out of the oven you've got a rustic sauce that you can portion up and freeze for all sorts of beautiful meals in the days and weeks to come. If you aren't a lover of rabbit meat, I urge you to try this. It's cheap, it's tasty, and it's easy ... Are you convinced yet?
Estimated Nutrition (whole recipe, rough)
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 3 rashers higher-welfare smoked streaky bacon, roughly chopped
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 1 whole rabbit, skinned, including offal
- 1 bulb garlic, left whole, white skin peeled away
- 2 leeks, washed, topped and tailed
- 2 carrots, washed, topped and tailed
- 2 sticks celery, washed and trimmed
- 2 red onions, skin on, washed
- 20 g dried porcini mushrooms
- 2x400 g tinned chopped tomatoes
- 500 ml light smooth beer/ale
- 2 tablespoons tomato purée
- sea salt
- ground pepper
- 1 whole nutmeg
- ½ lemon
- a few sprigs of fresh thyme
- 500 g dried pasta, optional
- Parmesan or Cheddar cheese, optional
- extra virgin olive oil, optional
- a few sprigs of fresh thyme, optional