Name: Rabbit Ragù
Cook time: 30 min
Total time: 1 hr
Yield: Makes 4 servings
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

•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
•Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.

Cooks' notes:

Recipe notes

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