Coniglio Spaghetti Bolognese

Spaghetti Bolognese is a classic that no one ever gets tired of.   It should not be a surpise that we like to make ours with rabbit mince.  The secret in every serving of Spaghetti Bolognese is in the sauce, and everyone swears by his or her own. Here is ours, with rabbit mince, a lean, tasty meat sauce with exceptional flavour.  

It is an easy one pot recipe that cooks effortlessly.  This recipe produces 6 generous servings that will cover more than just the pasta and will have you looking for leftovers the next day.

Yields6 ServingsPrep Time15 minsCook Time2 hrs

Ingredients
 1 kg rabbit mince
 250 g diced or bacon bits
 1 large onion, finely chopped
 5 garlic cloves, crushed
 800 g tinned crushed tomatoes
 50 g tomato paste
 400 g tomato sauce
 ½ cup chicken or rabbit stock
 2 tsp white sugar
 ¼ cup fresh parsley, chopped
 ½ cup fresh basil, chopped
 ¼ tsp ground black pepper
 1 tsp dried oregano
 ½ tsp salt
 1 tsp fennel seeds
 500 g spaghetti

Prepare the Meat Sauce
1

In a large pot over medium heat, add the rabbit mince. Break up the meat into small pieces while stirring. Add onion, garlic and bacon bits. Cook until meat has lost its pink color, stirring constantly. (5 to 10 minutes)

2

Add sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Stir in ingredients while still cooking the meat. (2 to 3 minutes)

3

Add crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer for one and a half hours, stirring occasionally. It can simmer for as long as you need and will continue to develop flavour.

Prepare Spaghetti and Serve
4

When the meat sauce is almost ready prepare and cook the spaghetti pasta as per instruction on the packaging. Remember to add salt and a little olive oil to the water.

5

Serve meat sauce on top of spaghetti with freshly grated Parmesan cheese and some basil leaves or sprinkle with some finely chopped parsley.

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Ingredients

Ingredients
 1 kg rabbit mince
 250 g diced or bacon bits
 1 large onion, finely chopped
 5 garlic cloves, crushed
 800 g tinned crushed tomatoes
 50 g tomato paste
 400 g tomato sauce
 ½ cup chicken or rabbit stock
 2 tsp white sugar
 ¼ cup fresh parsley, chopped
 ½ cup fresh basil, chopped
 ¼ tsp ground black pepper
 1 tsp dried oregano
 ½ tsp salt
 1 tsp fennel seeds
 500 g spaghetti

Directions

Prepare the Meat Sauce
1

In a large pot over medium heat, add the rabbit mince. Break up the meat into small pieces while stirring. Add onion, garlic and bacon bits. Cook until meat has lost its pink color, stirring constantly. (5 to 10 minutes)

2

Add sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Stir in ingredients while still cooking the meat. (2 to 3 minutes)

3

Add crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer for one and a half hours, stirring occasionally. It can simmer for as long as you need and will continue to develop flavour.

Prepare Spaghetti and Serve
4

When the meat sauce is almost ready prepare and cook the spaghetti pasta as per instruction on the packaging. Remember to add salt and a little olive oil to the water.

5

Serve meat sauce on top of spaghetti with freshly grated Parmesan cheese and some basil leaves or sprinkle with some finely chopped parsley.

Coniglio Spaghetti Bolognese

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