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1
Pat the rabbit pieces dry and season with salt and pepper.
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2
In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding.
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3
Transfer to a plate.
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4
Reduce the heat to medium.
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5
Add the anchovy (if you choose) and mash it until it dissolves into the oil.
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6
Add the onion, carrots and celery, stirring until soft, about 5 minutes.
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7
Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute.
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8
Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes.
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9
Add the tomatoes, broth, bay leaves and thyme.
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10
Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid.
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11
Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours.
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12
Turn the pieces at least once.
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13
Turn off the heat and discard the thyme and bay leaves.
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14
Remove the rabbit from the sauce and let cool; then pull the meat from the bones.
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15
Shred some pieces and leave others large.
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16
Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes.
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17
Stir in the butter, piece by piece.
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18
Season to taste with salt and pepper.
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19
Bring a large pot of salted water to a boil.
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20
Cook the pappardelle until al dente.
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21
Before draining, save a cup of the pasta water.
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22
Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick.
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23
Divide among pasta bowls and top with the grated cheese.
