-
1
In a large Dutch oven, heat 3 tablespoons of olive oil.
-
2
Season the rabbit pieces with salt and pepper.
-
3
Dredge the rabbit pieces in the flour and shake off any excess.
-
4
Add the rabbit pieces to the pan and cook until the rabbit is golden brown, about 5 minutes per side.
-
5
Transfer the rabbit to a plate lined with paper towels and set aside.
-
6
Reduce the heat to medium; add the remaining olive oil, onions, carrots and celery and cook until vegetables are caramelized, stirring occasionally, usually about 50 minutes.
-
7
It's important to caramelize the vegetables slowly; this is the basis of the sauce.
-
8
Add the garlic, tomatoes, bay leaves, thyme, rosemary, crushed red pepper and oregano, and cook for an additional 30 minutes.
-
9
Add the rabbit pieces back to the pan along with the chicken stock and bring to a boil.
-
10
Reduce to a simmer, cover, and cook until rabbit is very tender, 45 to 55 minutes.
-
11
Bring a pot of salted water to a boil.
-
12
Add the pasta and cook according to package directions until al dente.
-
13
Remove and drain the pasta.
-
14
Toss pasta with a bit of olive oil and salt, to taste.
-
15
In a large mixing bowl, toss the pasta with the rabbit ragout.
-
16
Season with salt and mix well.
-
17
Mound onto serving plates and garnish with fresh Parmesan.
-
18
Note: For an alternative presentation, if desired, once the rabbit is tender, rabbit pieces may be removed from the sauce and meat pulled from the bones and returned to the sauce.
