Braised rabbit sauce with fettuccine | Women's Weekly Food

Ingredients

• 1/3 cup (80 millilitres) light olive oil
• 900 gram (1¾-pound) rabbit, cut into 8 pieces
• 1 medium red onion, finely chopped
• 2 medium carrots, finely chopped
• 1 medium parsnip, finely chopped
• 1 stick celery, trimmed, finely chopped
• 8 clove garlic, chopped finely
• 800 gram canned crushed tomatoes
• 2 tablespoon tomato paste
• 1 cup (250 millilitres) chicken stock
• 1 cup (250 millilitres) dry red wine
• 2 teaspoon dried rigani
• 1 sprig fresh rosemary
• 1 cinnamon stick
• 600 gram fettuccine pasta
• 2 tablespoon extra-virgin olive oil
• 1/2 cup finely grated pecorino cheese