Tagliatelle with Rabbit Ragu; Recipe from Le Marche

Tagliatelle with Rabbit Ragu; Recipe from Le Marche

Pasta with rabbit is very traditional in many parts of Italy. This very tasty recipe for tagliatelle with rabbit ragu comes from the Marche region in Central Italy. It’s easy to make and full of flavour!

tagliatelle with rabbit ragu

Tagliatelle al ragù di coniglio.

I recently returned from a trip to the Marche region. Le Marche is in Central Italy on the Adriatic coast. It’s a beautiful unspoiled part of Italy with great beaches. However, what I like most about this region is the hilly countryside which starts very close to the coast and covers two thirds of the region!  

tagliatelle with rabbit ragu

The food in Le Marche is influenced by both the land and the sea. Rabbit is a traditional and popular meat there. They often serve it de-boned, stuffed, rolled and roasted in a recipe called ‘coniglio in porchette’. However, it is also used in pasta recipes like this delicious tagliatelle with rabbit ragu.

ingredients for rabbit ragu

Rabbit is very healthy meat.

I don’t know about you but I like eating rabbit. I guess I acquired a taste for it when I lived in Malta. There, rabbit is considered a national dish! Did you know that rabbit (even farmed) is a very healthy meat? It contains less fat than nearly all other meat, plus it’s high in protein and calcium but low in calories and sodium! Rabbit is also practically cholesterol free!

finely chopped carrots, chopped porcini, chopped parsley and peeled garlic and rabbit pieces in white bowls

Because rabbit is very lean meat, I think it tastes much better cooked in a sauce or with some added fat like bacon.  In fact, rabbit is actually a great meat to turn into a pasta sauce. If you try this tagliatelle with rabbit ragu or the bucatini with rabbit recipe from Ischia, I’m sure you’ll agree with me.

peeled garlic and rosemary cooking in Dutch oven

The Pasta.

While I was in Le Marche, I visited a town called Campofilone. This small Medieval hilltop town is famous for a particular egg pasta called Maccheroncini di Campofilone. You can read more about this ancient type of pasta on my post ‘maccheronicini di Campofilone’. Although it’s called maccheroncini, this is not a type of maccheroni (or macaroni). This is a very fine long pasta a bit like angel hair pasta.

chopped carrots, garlic and rosemary cooking in Dutch oven

While I was in Campofilone, I went to see a couple of pasta makers who produce maccheroncini di Campofilone. These small artisan pasta companies also produce other types of dried egg pasta. I was thrilled to be given some different pastas to try.

carrots, garlic, rosemary and porcini cooking in Dutch oven

Pasta Marilungo.

So, I made this pasta with rabbit ragu with tagliatelle from a company called Pasta Marilungo.  Apart from maccheronicini di Campofilone IGP, Pasta Marilungo produce about 30+ different kinds of pasta; long and short shapes, organic pasta and flavoured pasta. The latter includes spinach pasta, truffle pasta and squid ink pasta! All of which I have in my larder waiting to be cooked!

rabbit meat in Dutch oven with carrots, porcini, garlic and rosemary

Pasta Marilungo’s pasta is made with Italian wheat from Marche, Umbria or Tuscany. Being an egg pasta, there’s no water in it, just eggs. The eggs are all pasteurized and come from nearby free range farms.

rabbit ragu cooking in Dutch oven

As you can imagine this tagliatelle was exceptionally good. Interestingly, this dried egg pasta loses 40% of its volume during the slow drying process. It regains its original volume when cooked. So, for my tagliatelle with rabbit ragu, I found 250 g was actually enough for 4 people!

dried tagliatelle from Pasta Marilungo in Campofilone

I know that Pasta Marilungo export out of Italy, definitely to the US and UK. So, keep an eye out for it. You can also search for it online or send a message to the company  via their Facebook page.

Rabbit ragu ingredients.

The rabbit I used in this tagliatelle with rabbit ragu recipe was deboned and cut into pieces. I can buy this ready prepared. If you can’t find boneless rabbit meat, you will need to debone your rabbit. In that case, I would suggest using the bones to make some stock. It will add a lot of flavour to the dish.

tagliatelle with rabbit ragu recipe from La Marche

Apart from the rabbit and the pasta this rabbit ragu recipe includes some porcini mushrooms. I used frozen porcini but you can also use dried. Don’t forget, dried porcini need to be soaked in warm water for 20-30 minutes before cooking. You can use the water you soak them in if you need more liquid in your sauce.

tagliatelle with rabbit ragu recipe from Le Marche

The other main ingredients are carrots, garlic, rosemary, some stock and some white wine. The sauce needs to cook for about an hour, but it’s not difficult to make and is seriously tasty!!

If you do try this tagliatelle with rabbit ragu recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Want to know more about life in Italy? Go to the homepage and subscribe to my newsletter. New subscribers get a free recipe e-book too! https://www.the-pasta-project.com

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Pin for later.

tagliatelle pasta with rabbit ragu
5 from 37 votes
tagliatelle with rabbit ragu
Tagliatelle with Rabbit Ragu; Recipe from Le Marche
Prep Time
30 mins
Cook Time
1 hr

This traditional recipe from the Marche region in Central Italy is one of the best ways to cook rabbit meat. It's easy to make and full of flavour. A truly authentic Italian pasta recipe!

Course: Main Course
Cuisine: Central Italy, Italian, Le Marche
Keyword: le marche, rabbit, ragu, tagliatelle, white ragu
Servings: 4
Author: Jacqueline De Bono
  • 300-400 g tagliatelle (10-14oz)
  • 500 g rabbit (170z) 400g without bones. Cut into small pieces.
  • 2 carrots washed and finely chopped
  • 1-2 garlic cloves peeled and cut in halves
  • 1 sprig rosemary
  • 200 g dried porcini (7oz) or fresh or frozen
  • 1 glass white wine
  • 2-3 ladles beef, chicken or rabbit stock I used homemade beef stock
  • 3-4 tbsp extra virgin olive oil.
  • salt for pasta and to taste
  • white pepper

  1. First soak the dried porcini mushrooms (if using) in warm water for 20-30 mins, so that they soften again. Then wash and chop the carrots finely. Peel the garlic and cut in halves.

  2. If your rabbit has bones, trim the meat with a nice sharp knife separating it from the bones. In the end you need about 400 g of rabbit meat. Cut these pieces into small chunks.

  3. Take a fairly large casserole dish ( I used my Dutch oven), add the extra virgin olive oil and the peeled clove of garlic cut into halves. Also add the rosemary sprig (you can divide it into several parts).

  4. Brown the garlic with the rosemary in the oil for at least a couple of minutes, then add the chopped carrot. Mix well. Cut the soaked porcini (or fresh or frozen) into small pieces. Then add them to the sauce. Continue to cook and stir for at least 5 minutes.

  5. When the carrot starts to soften, add the rabbit meat. Add some ground white pepper. Stir
    continuously so the meat browns well. Allow the rabbit meat to dry out a little and then once well browned, add a glass of white wine.

  6. Season with salt and let all the wine evaporate well. Then add 2-3 ladles of stock and
    reduce the heat and let it cook slowly covered, for at least an hour. Every so often, raise the lid and add more stock (always little) if necessary.

  7. While the sauce is cooking, fill a pot with water for the pasta and bring to a boil. When it starts to boil add salt and bring to the boil again. Cook the tagliatelle al dente according to the instructions on the packet. When the pasta is ready, drain it and add to the rabbit ragu. Mix the sauce and pasta together well and serve with a sprinkling of grated cheese and pepper as required.

Recipe Notes

The rabbit I used in this tagliatelle with rabbit ragu recipe was de-boned and cut into pieces. I can buy this ready prepared. If you can’t find boneless rabbit meat, you will need to de-bone your rabbit. In that case, I would suggest using the bones to make some stock. It will add a lot of flavour to the dish.

If using dried porcini, they need to be soaked in warm water for 20-30 minutes before cooking. You can use the water you soak them in if you need more liquid in your sauce.

Other posts about and recipes from Le Marche

Pin for Later
Tagliatelle with rabbit ragu. Recipe from Le Marche

You May Also Like


  • Avatar
    October 27, 2019 3:34 pm

    It does look like one of the easy ones. It is interesting how each of the regions has its own approach and its own style, and I think I am starting to feel it thanks to your blog!

  • Avatar
    October 12, 2019 8:59 am

    I’ve never cooked with rabbit before but I’d like to. I’ve had rabbit ragu before in a restaurant and it was delicious, I’d love to give it a try,

    Katie xoxo

  • Avatar
    October 11, 2019 1:15 pm

    Rabbit ragu is definitely something I have never tried, in fact I have not had pasta and rabbit before. I do like rabbit so I must make this delicious looking pasta dish as soon as I get my hands on a rabbit. Thanks for sharing all these delicious recipes dear Jacqui. xx

  • Avatar
    Angela Greven | Mean Green Chef
    October 7, 2019 7:12 pm

    I’ve had rabbit on a few occasions and this definitely fits the bill! What a beautiful pasta dish (as always) thanks so much for the inspiration!!

  • Avatar
    October 7, 2019 3:34 pm

    The ragu looks very appetizing and a must try. I am sure my daughter would love it.

  • Avatar
    October 7, 2019 5:36 am

    The first time I tried rabbit was at a local restaurant and I was surprised that I liked it! Love how this recipe comes together!

  • Avatar
    October 7, 2019 5:04 am

    Rabbit is a bit of a challenge to find near me, but I’m so curious about your recipe, you always give us something new and delicious for dinner! I wish I could get that pasta you were using too!

  • Avatar
    Cathleen @ A Taste of Madness
    October 7, 2019 4:57 am

    I have only ever had rabbit once in my life, and it was in a stew. It was so good! I don’t know where to even buy rabbit, but I’ll have to find some because I definitely want to make this!!

  • Avatar
    October 7, 2019 1:08 am

    This Ragu looks appetizing and awesome. I would love to try it.

  • Avatar
    October 6, 2019 4:31 pm

    This ragu looks delicious! I have never come across rabbit where I live, however I will try this with chicken thighs!

  • Avatar
    Lori | The Kitchen Whisperer
    October 6, 2019 12:44 am

    I haven’t had rabbit since I was little and my brothers would bring some home from a day of hunting. I’m loving the porcini addition to the recipe!

  • Avatar
    Geoffrey at Spoonabilities
    October 5, 2019 10:28 pm

    Your rabbit pasta dish looks delicious. Reminded me of a stewed rabbit dish I had when I was in Paris many years ago.

  • Avatar
    Marisa F. Stewart
    October 5, 2019 8:09 pm

    What a delicious looking dish. My mamma and papà had plenty of rabbit when they lived in Italy. They loved it. I don’t remember ever having it – tame or wild. Your recipe is one that I’m looking forward to making.

  • Avatar
    October 5, 2019 4:47 pm

    I learned so much about rabbit meat from this post! We don’t have it in stores here in Canada, so I’ll try this recipe with a different type of meat. Looks delicious!

  • Avatar
    October 5, 2019 2:46 pm

    I can’t wait to go to Italy some day. There is just so much to see, to do and… pastas to try! I doubt I will be able to try all of them in one go (I would probably need to come for a year) but it’s nice to know what to expect from each region – like this tagliatelle from Marche.

  • Avatar
    October 5, 2019 1:46 pm

    I don’t think I have ever eaten rabbit but I am so inspired to give it a go! Thank you for the lovely write up!

  • Avatar
    Stine Mari
    October 5, 2019 8:12 am

    It sounds like a very beautiful region. And what a delicious looking ragu, I’ve never tried rabbit before but now I really want to.

  • Avatar
    Anne Lawton
    October 5, 2019 1:16 am

    yum! This looks super tasty! I’m thinking I could use chicken instead? I don’t have access to rabbit meat.

  • Avatar
    October 4, 2019 12:13 am

    We used to eat rabbit back in Albania but here in US I think I can only get it from someone who hunts or a specialty store. I would love to try this tagliatelle pasta with rabbit, looks so good and unique. Thank you for always sharing some geography, history and other information around the dish together with the recipe.

  • Avatar
    October 3, 2019 10:04 pm

    Rabbit meat is the one I haven’t heard or seen. The dish looks so delicious and it’s really interesting.

  • Avatar
    Shari L Eckstrom
    October 3, 2019 3:07 pm

    I have the best memories of my mother’s Rabbit pot pie. Your recipe reminds me of how good rabbit tastes. Now, if I could only get my hands on some, i’d love to give your recipe a try. It sounds delicious.

  • Avatar
    Nart | Cooking with Nart
    October 3, 2019 2:16 pm

    Wow, pasta with rabbit, interesting! Never heard of this before, thanks for sharing the recipe and story!

  • Avatar
    October 3, 2019 9:33 am

    Not sure I can find rabbit around here, but I’m going to see if I can hunt some down & give this recipe a whirl! It looks so delish!

  • Avatar
    Veena Azmanov
    October 3, 2019 5:26 am

    My family to feast over it for sure. Rabbit would be my first try too.

  • Avatar
    October 3, 2019 4:47 am

    Your recipes and stories are always so interesting and make me want to eat my way through Italy. This must have tremendous flavor, I hope to try it!

  • Avatar
    Jenni LeBaron
    October 3, 2019 3:56 am

    The porcini and rabbit together make for such a gorgeous, savory ragu! I think this is upgraded comfort food in a bowl and perfect for any special occasion or holiday!

  • Avatar
    October 2, 2019 7:02 pm

    What a special, unique, healthy way to spruce up my weekly pasta dish. The rabbit with porcini is a match made in heaven. Yum!

  • Avatar
    October 2, 2019 11:48 am

    This look like a lovely recipe to make, but we can’t get rabbit here. What other meat could be used?

  • Avatar
    October 2, 2019 6:49 am

    Rabbit is fairly common where I am from .We either make it in a stew or grill it. I alway love all your stories of Italy and in my minds I am there will you. Thanks for sharing such a yummy traditional recipe.

  • Avatar
    October 1, 2019 10:48 pm

    I’ve never eaten rabbit before. This dish looks great!

  • Avatar
    October 1, 2019 10:36 pm

    The rabbit and dried porcini must add so much hearty earthy flavor to this pasta dish.

  • Avatar
    October 1, 2019 9:06 pm

    I’ve only had rabbit once and have never even considered cooking it myself. Thanks for encouraging me to think outside the box!

  • Avatar
    Christy Boston
    October 1, 2019 8:54 pm

    This sounds so gourmet, love it! Great info about how healthy rabbit meat is, too. I never knew!

  • Avatar
    October 1, 2019 7:31 pm

    This dinner was absolutely delicious and so easy! Even my picky kiddos loved it!

  • Avatar
    Kelly Anthony
    October 1, 2019 7:31 pm

    I’ve never eaten rabbit before but I’m always up for trying new things. I didn’t realize that rabbit was such a healthy protein to eat.

  • Avatar
    October 1, 2019 6:46 pm

    I have never tried rabbit until this recipe! Loved it, great flavors

  • Avatar
    Jessica Formicola
    October 1, 2019 6:24 pm

    I don’t often cook with rabbit, but man oh man does this look good! I can’t wait to try it!

  • Avatar
    Denay DeGuzman
    October 1, 2019 6:20 pm

    I love ragu and pasta, but I’ve never actually tried a dish with rabbit before. Thank you for sharing this very special Italian recipe!

Leave a Reply