Rabbit Stew Recipe

Ingredients

• 1/2 cup dried porcini mushrooms
• 1 (1/2-inch thick) slab pancetta, skin removed
• 3 carrots, peeled and cut into 1-inch thick pieces
• 1 large yellow onion, diced
• 3 stalks of celery, cut into 1-inch thick pieces
• (3 1/2 lb) rabbit, cut into 8 pieces
• 1/2 cups Rosso di Montalcino
• a cup of whole peeled tomatoes and their juices
• 1 stem of fresh thyme and rosemary
• 2 stems of fresh parsley
• Kosher salt and black pepper, to taste