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1
In a large pot, heat half of the olive oil over medium heat. Add carrots and onions and cook until softening (5 mins). Add bacon and cook for 5 more mins. Remove solids (leave oil) and set aside.
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2
Combine flour, salt, and pepper in a plate. Increase heat to medium high/high. Dredge rabbit pieces in flour and brown in pot. Do this in a few pieces at a time if you can't fit it all at once. Add olive oil as needed. Remove rabbit pieces as they are done browning (don't worry about cooking them through). When all rabbit is done, drain remaining oil from pot (but do not clean - leave browned bits).
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3
Turn heat back down to medium and add wine to pot and bring to a simmer for 2 mins, scraping browned bits. Return rabbit and vegetables/bacon to pot and add stock, water, tomato paste, sage, and cinnamon. Stir well and bring to simmer. Cover and simmer for 45 mins, stirring occasionally.
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4
Remove rabbit pieces from pot (leave the rest simmering uncovered) and set aside to cool (you may place them in the 'fridge to hurry this along). When cool enough to handle, remove meat from bones and fat and shred back into the pot.
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5
Leave simmering uncovered for 45 mins until thickened (you may thicken with corn starch to preferred consistency for pasta sauce).
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6
Prepare pasta as directed on box. Remove cinnamon stick from sauce and serve over pasta. Top individually with romano.
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7
Note: generally makes more sauce than necessary to top 1 lb of pasta. Can referigerate or even freeze and reheat.
