Spaghetti With Rabbit (Maltese Style)

Name: Spaghetti With Rabbit (Maltese Style)
Prep time: 20 min
Cook time: 2 h
Total time: 140 min
Yield: 2
Ingredients: 400g spaghetti; 1 rabbit, jointed into pieces; 2 tbsp olive oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 2 carrots, finely diced; 2 tbsp tomato paste; 400g chopped tomatoes; 500ml passata; 200ml red wine; 250ml chicken or vegetable stock; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 100g peas, optional; Salt and freshly ground black pepper; Parmesan or grated ġbejna, to serve; Fresh parsley, to serve

by The Heavenly Bakes

2 servings

2 hr 20 min

Spaghetti with rabbit is a comforting Maltese-inspired dish that brings together tender, slow-cooked rabbit and pasta coated in a rich, deeply flavoured tomato sauce. The rabbit is first browned to develop plenty of flavour, then gently simmered with onion, garlic, tomatoes, red wine, herbs, and vegetables until beautifully tender. As it cooks, the meat flavours the sauce, creating a hearty ragù that pairs perfectly with spaghetti. Traditionally, rabbit sauce is often served with pasta as the first course of a Maltese rabbit meal, making it a wonderful way to enjoy every bit of the rich cooking sauce. The spaghetti is tossed directly through the sauce so that every strand is coated before being finished with freshly grated Parmesan or local ġbejna if desired. Rustic, warming, and packed with Mediterranean flavours, this dish is perfect for a relaxed Sunday lunch or family dinner, especially served with crusty Maltese bread on the side.

Spaghetti With Rabbit (Maltese Style)

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Recipe details

Yield 2 servings
Time spent: Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min

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Ingredients

400g spaghetti
1 rabbit, jointed into pieces
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, minced
2 carrots, finely diced
2 tbsp tomato paste
400g chopped tomatoes
500ml passata
200ml red wine
250ml chicken or vegetable stock
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
100g peas, optional
Salt and freshly ground black pepper
Parmesan or grated ġbejna, to serve
Fresh parsley, to serve

Instructions

Heat the olive oil in a large, deep pot. Season the rabbit with salt and pepper, then brown the pieces on all sides. Remove and set aside.
In the same pot, add the onion and carrots and cook for around 5 minutes until softened. Add the garlic and cook for another minute.
Stir in the tomato paste, then pour in the red wine. Let it simmer for 2–3 minutes to reduce slightly.
Add the chopped tomatoes, passata, stock, bay leaves, thyme and oregano. Return the rabbit to the pot and bring everything to a gentle simmer.
Cover and cook over low heat for around 60–75 minutes, or until the rabbit is tender and easily pulls away from the bone. Add the peas during the final 10 minutes if using.
Remove the rabbit pieces. Once cool enough to handle, pull some of the meat from the bones and stir it back into the sauce. Reserve the remaining rabbit for serving alongside the pasta if desired.
Cook the spaghetti in generously salted water until al dente. Reserve a little pasta water before draining.
Toss the spaghetti through the rabbit sauce, adding a splash of pasta water if needed. Serve topped with Parmesan or ġbejna, fresh parsley and plenty of black pepper.

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