Pappardelle with Rabbit Sauce from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• ¼ cup yellow onion, finely chopped
• ¼ cup carrot, peeled and finely diced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped
• Salt
• 12 ounces boneless rabbit meat, cut into cubes no larger than ½ inch
• 1 cup dry red wine
• 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary, finely chopped
• 2 tablespoons juniper berries
• ¼ cup celery, finely diced
• Pappardelle made with 3 eggs and 2 ¼ cups of flour
• Freshly ground black pepper
• ½ cup Parmigiano-Reggiano, freshly grated