Penne pasta with rabbit ragu

 Penne pasta with rabbit ragu is a wonderful dish. It's Jamie's Oliver's recipe, which I adapted to my kitchen. It is very rich and satisfying dish. Also I could say that is very easy recipe, because for ragu you just have to put all ingredients to the pot and wait for nine hours... I chose to make this sauce at night, so in the morning it was done. If you are serving this sauce with pasta, it is for ten big servings. If you won't eat all sauce at once, you could freeze it, as I did it.

 For rabbit ragu you will need:

• 1 rabbit;
• splash of olive oil;
• one handful of sliced bacon;
• 2 bay leafs;
• 2 branches of rosemary;
• 2 red onions;
• 2 leeks;
• 2 carrots;
• 2 celery sticks;
• 1 head of garlic, divided in pieces;
• 2 tins of tomatoes (best choice is these with composition just of tomatoes and water, also it could be salt in it);
• 0,5 liter of dark beer;
• 2 tablespoons of tomatoes puree;
• salt and pepper;
• half of nutmeg;
• 1 liter of water;
• 6 tablespoons of flour.

 Chop all vegetables and rabbit in big pieces.
 In a big pot splash an olive oil and roast bacon. When bacon is golden drop all vegetables and rabbit in the pot: bay leafs, branches of rosemary, rabbit pieces, red onions, leeks, carrots, celery sticks, garlic pieces, tomatoes, beer, tomatoes puree, grated half of nutmeg, water and be generous with salt and pepper. Preheat oven to 110 °C.

 Wait till the pot content starts to boil on the stove and put the pot in the oven. That's it. Now you can rest for nine hours.

 After nine hours turn off your oven and wait till the ragu colds a bit.
 In the other pot strain all liquid of the sauce and bit by bit drop boned rabbit pieces in liquid (you could use rubber gloves for this job).
 I blended all remaining vegetables in a mash but you could chop it if you want and drop them in the sauce.  Then combine 6 tablespoons of flour with 6 tablespoons of water and mix it with the ragu.
 Heat the sauce till it boils on the stove, to make it thicker. That's it, the sauce is done. You could serve ragu with pasta or rice or you could preheat it later.

 Also you could freeze all leftover sauce for later. I did it in freezing bags.

 For two servings of penne pasta with ragu you will need:

• 250 g. pasta;
• hard cheese (I used Parmigiano Reggiano);
• green onions.

 I used penne pasta for this dish, because the sauce can easily fill this shape of pasta. Boil penne pasta and reserve some boiling water for later. If ragu is too thick thin if with pasta's boiling water, if it is too thin boil it down to thicken.

 Combine pasta with ragu, grate some hard cheese and sprinkle chopped green onions.

 Enjoy!