Rabbit Ragu

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1/4 lb pancetta, cut into 1/4-inch dice or (italian unsmoked cured bacon)
• 1/4 lb thick sliced bacon, chopped
• 1/4 lb thick sliced bacon, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1 (3 lb) rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 cup dry red wine
• 1 (14 ounce) can plum tomatoes, drained and chopped
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. add pancetta (or bacon) and cook, stirring occasionally, 2 minute
• 2 add sage and rosemary and cook stirring, 30 sec.
• 3 add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
• 4 add onion, carrot and celery and cook until softened, about 5 minute
• 5 add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
• 6 add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
• 7 serve over buttered polenta, grits, rice or mashed potatoes.