-
1
Preheat the oven to 350F.
-
2
Heat the olive oil in a Dutch oven or other large, heavy ovenproof pot over high heat.
-
3
Season the rabbit legs with the salt and pepper and place in the Dutch oven.
-
4
Brown well on both sides, 3 to 4 minutes each side, and then transfer to a plate.
-
5
Pour off any excess oil but leave any fond, or the browned bits, stuck to the bottom.
-
6
Put the carrots, onion, and garlic in the same pot and saute over high heat, scraping the bottom.
-
7
Cook the vegetables until they soften and get a little color, 2 to 3 minutes.
-
8
Return the rabbit legs to the pot, along with any accumulated liquid from the plate.
-
9
Add the wine and stock.
-
10
The liquid should come about three-quarters of the way up the sides of the legs.
-
11
Add the bay leaves and thyme and bring to a boil.
-
12
Cover the Dutch oven with a tight-fitting lid or foil and place in the oven.
-
13
Braise for 1 1/2 to 2 hours, or until the rabbit pieces are tender.
-
14
Transfer the rabbit pieces to a plate to cool and remove and discard the herbs.
-
15
Put the liquid and vegetables through a food mill fitted with the medium disk.
-
16
Put this sauce in a large saucepan and keep warm over low heat.
-
17
When cool enough to handle, remove the meat from the bones.
-
18
Discard the bones and chop the meat finely with a chefs knife.
-
19
Add the meat to the sauce and stir to combine.
-
20
Heat on medium-low to blend the flavors and add body.
-
21
Just before serving, bring a pot of salted water to a boil.
-
22
Add the radiatore and cook according to the package directions until al dente.
-
23
While the pasta cooks, slice the sage leaves into thin strips.
-
24
Drain the pasta and add to the sauce in the saucepan, along with the sage.
-
25
Stir to combine.
-
26
Divide the pasta among 4 bowls, drizzling each with a little extra-virgin olive oil.
-
27
Pass the cheese at the table.
