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1
For Sauce.
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2
Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
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3
Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
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4
Add garlic and basil and cook 15 seconds.
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5
Mix in tomatoes.
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6
Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
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7
Can be prepared 3 days ahead and refrigerated.
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8
For Rabbit.
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9
Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
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10
Halve each loin crosswise;cut off remaining meat from bones.
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11
Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
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12
Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
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13
Remove rabbit from marinade and pat dry;reserve marinade.
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14
Heat oil in nonaluminum heavy large skillet over medium heat.
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15
Add pancetta and brown, stirring frequently.
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16
Remove, using a slotted spoon.
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17
Add rabbit loins to skillet and sear on all sides; do not brown.
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18
Cool and refrigerate.
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19
Brown remaining rabbit meat over medium heat in batches(do not crowd).
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20
Transfer to heavy 5-quart saucepan, using a slotted spoon.
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21
Pour off all but 3 tablespoonfuls fat from skillet.
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22
Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
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23
Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
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24
Pour over rabbit meat (keep loin refrigerated).
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25
Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
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26
Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
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27
Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
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28
Discard bay leaves and fresh rosemary.
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29
Transfer rabbit mixture to platter.
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30
Serve immediately with polenta or pasta.
