We featured this dish on tv this week.
Did you know that rabbit meat is higher in protein and lower in fat and cholesterol than other meats ?
For this pasta dish, you will need:
75 to 120g spaghetti per portion
250g minced rabbit meat
1 spoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 carrot finely chopped
1 bay leaf
250g tinned tomatoes
2 spoons tomato purée
1 teaspoon rosemary
1 teaspoon marjoram
150ml red wine
Salt and pepper to season
1/4 teaspoon mixed spice
1 white gbejna, grated to top the dish and chopped parsley,
Heat the oil in a large saucepan. Add the onion and cook for a few minutes, add the garlic then the minced meat. Stir and mix through. When the meat starts to brown, add the carrot and then the wine, herbs and tomatoes. Add the bay leaf! Herbs and spices. Lower the heat and simmer on low heat for 45 minutes. During the last 10 minutes add the tomato paste and peas. Season if preferred.
Cook the spaghetti according to the instructions on the packet. Drain. Toss into sauce and stir. Arrange on individuals plates and top with grated gbejna and flat leaf parsley !