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Rabbit Ragu

Braised Rabbit Pasta ¼ Cup Cooking oil 1 Rabbit skinned and gutted and head removed Salt 1 Cup white onion, finely diced ¾ Cup Carrot, peeled and finely diced ¾ Cup Celery, finely diced ½ Cup Diced bacon 2TB Fresh garlic, finely minced 1TB Dried fennel 1 Cup Dry white wine 1 Cup Rabbit or dark chicken stock 1 28oz Can of crushed tomatoes. Preferably San Marzano. No added spice 1 Sprig fresh rosemary 3 Sprigs fresh thyme 1 Dry Bay leaf 1Lb Fettuccine or other wider pasta Orange zest (optional) Shredded Parmesan (optional) In sauce pot heat 1TB of the oil over medium high heat until it begins to smoke Sear rabbit on all sides Remove rabbit and place in a small oven safe pan Move heat to medium Add onion, carrot, celery, and bacon Cook until bacon is cooked and vegetables are soft. Approximately 10 minutes. Add garlic and fennel and cook for 1 more minute Add white wine and reduce by ¾ Add stock and reduce by half Add tomatoes, rosemary, thyme and bay leaf Bring to a simmer and pour over rabbit Cover oven safe pan with tinfoil Place in 350 degree oven Check after an hour to check. You may have to add a little stock if it gets to dry Rabbit should be done after 2-2.5 hours Once rabbit is done remove from pan Remove all herbs except fennel from tomato mixture Once cool enough pull all meat from bones of rabbit and place in pan with the reserved tomato sauce Taste. If too bitter add a pinch of sugar at a time tasting until you get your desired taste Add salt to taste Cook pasta Add cooked pasta to tomato and rabbit pasta Garnish with parmesan and fresh orange zest