Making Tosca's Rabbit Ragu at Home

[DC Wine Fan]

I'm planning to attempt Tosca's Carrot Pappardelle with Rabbit Ragu in White Wine Sauce with Fresh Thyme for a dinner party this weekend and was hoping others on the board might have tips on how to make it. I'm not worried about the pappardelle, but have searched in vain for a recipe for the ragu. Not only does Tosca's recipe not seem to be anywhere, but I've not seen another one like it. Seems most people braise whole rabbit pieces before making ragu, which is definitely not how it seems to be done at Tosca.

How I'm thinking of doing it: deboning and grinding a rabbit, then lightly browning it in butter with a small amount of thyme. Add white wine and braise until tender. I know they finish it in the restaurant with a lot of fresh thyme scattered over the top (and optional parmesan, which I always accept), but other than that, I'm not sure what they do. Maybe add garlic or shallots when sauteing?

Any thoughts on what else I might do? I'm fairly worried about the ragu not turning out as flavorful and creamy as it always is in the restaurant. Any advice is appreciated, and I'll definitely come back and post the results in case anyone else wants to try it.

[katecm]

I'd be shocked if they didn't start with a mirepoix that is cooked really thoroughly to bring out a lot of sweetness, especially given the carrot pappardelle. And butter. Probably butter.

[VaPaula]

I winced when I saw "grinding" - sorry. First off, I haven't eaten that dish at Tosca, so I suppose it will be difficult for me to help in any way. However, I have made numerous ragus over the years (venison, various types of beef, etc.) and braising is always the way I did it. I think the bones will add so much flavor. I would debone after braising the rabbit, chop up or shred the meat and add it back in. But again, haven't had the dish - just wanted to share my concern about getting rid of the bones + grinding. The rest of the ingredients sound wonderful, btw.

Good luck!

[DC Wine Fan]

Well, that's actually what I was originally thinking. Did a test run a couple of weeks back where I braised the rabbit first, then shredded it and used the meat and sauce for the pasta. It was delicious, but not at all like the Tosca dish. So I'm trying the other route. I am going to use the bones to make a stock, though. I'll add it to the ragu if it seems like it needs it, or save for something else if not.