Vegetable and Rabbit Ragù

- 7 oz. boneless rabbit meat

- 1 carrot

- 1/2 onion

- 1/2 stick of celery

- 1 zucchini

- A few thyme leaves

-Extra virgin olive oil

-1 Ecodose water

Cut the meat into small cubes, or have the butcher grind it. Do not blend it in the mixer or it will become too creamy.

Place the meat it in the pressure cooker, add an ecodose of water (1 cup) and some extra virgin olive oil.

Close the cooker, and cook for 10 minutes. Lower the heat when you hear the “whistle”.

Once cooked, turn off the heat, let the air out of the valve and open the pot. Add the vegetables and the thyme, close the pot and cook for another 5 minutes. Lower the heat when you hear the “whistle”. Once finished, the open and stir gently.

Use the sauce to flavor pasta or rice.