One-Pot Steamed Rabbit Ragu Pasta with Hidden Fish Sauce Umami

Instructions

1. 1

   In large Dutch oven or heavy pot with lid, heat olive oil and brown rabbit pieces on all sides. Remove and set aside. This initial searing adds depth while keeping the final dish mild.

   8min
2. 2

   In same pot, gently sauté onion, carrots, and celery until softened. Add garlic, tomato paste, rosemary, and bay leaves. Cook 2 minutes until fragrant.

   7min
3. 3

   Return rabbit to pot, add wine and let evaporate. Add crushed tomatoes and 400ml stock. Create steaming setup by placing a steamer insert or inverted plate in liquid. Cover tightly and steam-braise for 25 minutes.

   25min
4. 4

   Remove rabbit pieces, shred meat and discard bones. Return shredded meat to pot. Add remaining stock and secretly stir in fish sauce - it adds depth without being detectable.

   5min
5. 5

   Bring liquid to gentle boil, add pasta directly to pot. Cook uncovered, stirring frequently, for 12-15 minutes until pasta is tender and sauce has thickened. Add more stock if needed.

   15min
6. 6

   Remove bay leaves, adjust seasoning. Serve in bowls topped with parmesan and unexpected fresh cilantro garnish. The cilantro adds a bright, modern touch to traditional ragu.

   2min