Rabbit ragu on pappardelle

Rabbit ragu is slow-braised rabbit cooked down with white wine, tomato, herbs, and often pancetta until the meat falls apart and the sauce concentrates. The ragu is lighter in body than a beef or pork ragu, rabbit's leanness means the fat comes primarily from the pancetta and olive oil rather than the meat itself, but the long cooking develops a deep, savoury umami that the fresh pasta absorbs. The wine needs enough structure to handle the ragu depth without the full weight suited to a beef preparation.