Rabbit Ragout

Ingredients:

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 (1/4-lb) piece pancetta cut into 1/4-inch dice
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
1 1/4 teaspoons coarse grey sea salt
1/2 teaspoon coarsely ground black pepper

Method:

Heat oil and butter in a 12-inch heavy saucepan (2 inches deep) over moderate heat until hot but not smoking.
Next add pancetta and cook for 2 minutes, stirring occasionally.�
Add sage and rosemary and cook for 30 seconds, stirring.�
Add rabbit and stir occasionally until rabbit is no longer pink on outside.�
Then add onion, carrot and celery and cook until softened.�
Add wine and simmer, uncovered and stirring occasionally, until liquid is reduced to about 1 cup.�
Finally add tomatoes, sea salt and pepper and simmer for approx. 5 to 10 minutes until sauce has thickened.
8. Serve with fresh Papadelle pasta.