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Pappardelle With Rabbit-porcini Ragu

kept byjenellebaur
recipe byGroup Recipes

2 garlic cloves
2 tablespoons extra-virgin olive oil
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/2 cup finely chopped onion
Freshly ground black pepper
1 (3-pound) rabbit, cut into 10 pieces
2 1/2 cups low-sodium vegetable broth
3 1/2 ounces fresh porcini mushrooms (see comments above)
3 tablespoons unsalted butter
1 1/4 cups finely chopped flat-leaf parsley
1 1/2 pounds fresh pappardelle egg pasta
Freshly grated parmigiano-reggiano cheese



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