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1
Heat olive oil in a large saute pan over medium heat.
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2
Season rabbit with 1 teaspoon of the salt and some pepper.
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3
Add to pan and sear until golden brown, about 10 minutes.
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4
Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme.
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5
Let vegetables sweat with the rabbit for 5 minutes.
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6
Pour in the wine.
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7
Lower heat until liquid barely simmers.
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8
Cover and cook until the rabbit is tender, about 30 minutes.
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9
Remove the rabbit from the pan and let cool.
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10
Set aside the pan with the vegetables.
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11
Pull the meat off the bone.
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12
Cut the rabbit in bite-size pieces.
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13
Set aside.
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14
Place the bones in a large saucepan.
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15
Add water, onion and the remaining carrots and celery.
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16
Simmer until liquid is reduced to about 2 cups, about 45 minutes.
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17
Strain.
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18
Return the rabbit meat to the pan with the vegetables.
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19
Pour the strained broth into the pan.
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20
Bring to a simmer.
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21
Stir in tomatoes.
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22
Cook very gently until rabbit is tender, about 1 hour.
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23
Add remaining salt and pepper to taste.
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24
Remove herbs.
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25
(Sauce can be made 1 to 2 days ahead.
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26
When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
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27
Bring a large pot of salted water to a boil.
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28
Add pappardelle.
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29
Cook until tender, 1 to 2 minutes.
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30
Drain.
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31
Toss with rabbit mixture.
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32
Divide among 4 plates.
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33
Sprinkle top with parsley, pepper and Parmesan.
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34
Serve immediately.
