Rabbit with Tomato Sauce


(“Coniglio con Salsa di Pomodori”)


(“Conighiu a Ragu’ ”)


The white and tender meat of the rabbit combines well with tomato sauce, and it is a very well accepted recipe because the simple and delicious sauce goes well with pasta, to make a swift and convenient dinner.
When the rabbit ragu’ is cooked in Syracuse, the plentiful local Pachino tomatoes are used and because they are tastier and sweeter, they give a unique flavor to this dish.
If some of the sauce has to be employed as a condiment for 1 pound of pasta, double the quantity of all the ingredients to make the sauce. 
This sauce is made very simple and without aromatic herbs, not to alter the combination of the ingredients used.  
Rabbits weighting from 2 to 3 pounds are ideal in this preparation because the meat is light and delicately flavored.


Serves 4 to 6



  • ¼ cup of olive oil 
  • 2 rabbits dressed and cut into pieces 
  • For the Sauce 
  • ¼ cup of olive oil 
  • 1 medium onion, finely chopped 
  • 2 cloves of garlic, lightly crushed 
  • 1 cup of pureed Pachino (cherry) tomatoes 
  • 1/2 cup of black olives cut in half 
  • salt and pepper 




The Rabbits
Soak the rabbit pieces in cold water for a few hours, rinse 2 or 3 times. Place in a colander for a few minutes and pat dry with paper or kitchen towels.

Heat ¼ cup of oil over a medium-high flame and sauté the pieces of rabbits until they are browned on all sides. 
After they are browned, set sautéed rabbits on a dish and season with salt and pepper.

The Ragu’
Heat remaining ¼ cup of oil, over a medium heat, add the chopped onion and when translucent add the garlic. When onion is golden add the tomato pureeand 1 cup of water.
Simmer for 10 minutes, stirring occasionally.
Transfer the sautéed rabbit pieces into the simmering sauce, add salt and pepper to taste.
Increase the heat to high until the sauce starts to bubble, then lower the heat and simmer for 30 minutes, add little water if get too dry.

Add black olives and serve it hot, with some of the sauce.