Rabbit Ragu
(Ragu di Coniglio)
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 and 1/2 teaspoons finely chopped fresh rosemary
1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 and 1/2 lb boned)
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
1 and 1/4 teaspoons sea salt
1/2 teaspoon coarsely ground black pepper
Directions:
Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking.
Add pancetta and cook, stirring occasionally, 2 minutes.
Add sage and rosemary and cook, stirring, 30 seconds.
Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes.
Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes.
Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Makes 4 servings.