Rabbit Ragù Recipe with Tagliatelle - Great Italian Chefs

Ingredients

• 1 rabbit, cleaned and boned (yielding about 500g meat), finely chopped
• 45g of unsalted butter
• 30ml of extra virgin olive oil
• 100g of pancetta, minced
• 1 onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stick, finely diced
• 3 sage leaves
• 1 sprig of rosemary
• 180ml of dry white wine
• 480ml of vegetable stock
• 45ml of passata
• 15g of tomato purée
• fine salt
• freshly ground black pepper
• 450g of tagliatelle, fresh
• 100g of Parmesan, grated