Pappardelle With Long-Cooked Rabbit Sugo Recipe

Ingredients

• 1 (3 1/2 lb) rabbit, cut up (or 6 rabbit legs)
• 1 small onion, chopped (1 cup)
• 1 cup celery, cut in 1-inch chunks
• 1/2 cup carrot, cut in 1/2-inch pieces
• 3 garlic cloves, peeled
• 10 big fresh basil leaves (1/4 cup, packed to measure)
• 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 6 cups chicken stock or 6 cups vegetable stock, heated
• fresh ground black pepper
• 1 lb pappardelle pasta, cooked al dente