Spagetti tal-Fenek (Spaghetti with rabbit sauce)

This has to be my absolute favourite sauce for spaghetti…nothing beats it!


Shallow fry in some oil one chopped onion, 4 cloves garlic, and some rabbit portions till browned, sprinkle with 2 tbs mixed spice;  add 6 chopped fresh tomatoes, 1 glass red wine,  1 mugful of pork stock (1 pork cube dissolved), some crushed pepper, 3 tbs tomato puree, 2 bay leaves, 1 tbs balsamic vinegar, 1 tbs sugar;  simmer till well reduced, on very low heat, for about two hours.  The last hour or so add some frozen peas.  Serve on spaghetti boiled al dente.  Nice served as a starter for stewed rabbit and chips as mains.



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