Braised Rabbit Pappardelle | RICARDO

Ingredients

• 1 celery stalk, cut into chunks
• 1 onion, cut into chunks
• 1 carrot, cut into chunks
• 1 leek, white part only, cut into chunks
• 4 garlic cloves, chopped
• ¼ cup (60 ml) olive oil
• 1 lb (450 g) deboned rabbit, diced (see note)
• 2 tbsp (30 ml) tomato paste
• 1 cup (250 ml) light red wine
• 6 cups (1.5 litre) chicken broth
• 1 tsp rosemary, finely chopped
• 2 sage leaves
• ¾ lb (340 g) pappardelle
• ¾ cup (55 g) Parmesan cheese, freshly grated