Rabbit Ragù
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), 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 gray sea salt
- 1/2 teaspoon coarsely ground black pepper
- Accompaniment: buttered polenta
Instructions
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