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brookline, Massachusetts

Member since Dec 2008

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Reviewed Rabbit Ragu with Pappardelle Pasta

Oct 30, 2011 in Food Network Community Toolbox on

Have to agree with a previous reviewer. I don't normally like Emeril recipes but this one was a winner. I followed the instructions as written with one addition. I put the Ragu in the oven @ 250 degrees until the meat was tender and fell off the bone (about 2-3 hrs). Definitely need to remove the bones after this step but it was easy!""

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