RABBIT RAGU
Ready sauce with rabbit ragout.
The sauce with rabbit ragout is one of the great classics of Tuscan cuisine. In Florence and other cities in the region, pasta served with this sauce is also called "pappardelle sul coniglio" (pappardelle with rabbit sauce), indicating the centrality of the sauce.
Ingredients
Rabbit meat 60%, pork meat, veal meat, tomato, extra virgin olive oil, garlic, onion, herbs, salt, pepper, spices.
Average nutritional values per 100g
| Energy / Energy | 732 kJ / 176 kcal |
| Fats | 13g |
| of which saturated / of which saturated | 2,1g |
| Carbohydrates / Carbohydrates | 3,3g |
| of which sugars / of which sugars | 3,3g |
| Protein / Protein | 10g |
| Salt / Sodium | 2,2g |
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