- 1 Tbls olive oil
- 1/4 lb diced pancetta
- 2 sprigs fresh sage
- 2 springs fresh rosemary
- 1 boned rabbit, cut into 1″ cubes
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 ribs celery, chopped
- 1 cup Pinot Noir wine
- 1 14 oz can Italian plum tomatoes, drained and chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
In a large 12 inch heavy skillet, heat olive oil and add diced pancetta over medium heat. Render fat until pancetta is crisp, about 2 minutes.
Add sprigs of sage and rosemary and stir for 30 seconds.
Add rabbit pieces and cook until rabbit is no longer pink on the outside, stirring occasionally, about 3-5 minutes.
Add chopped veggies and cook 5 more minutes, until veggies are softened.
Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, about 15-20 minutes.
Add tomatoes and season to taste. Simmer 10 minutes more.
At this point, you can cool the ragu down and cover and refrigerate it overnight. When ready to serve, heat until bubbling and serve over hot creamy polenta, or quinoa.