Rabbit Ragù - Gluten Free Recipes

Ingredients

• 397 grams Italian plum tomatoes in juice, drained and chopped
• 1 medium carrot, chopped
• 1 rib celery rib, chopped
• 1 teaspoons coarse gray sea salt
• 2 teaspoons finely chopped fresh rosemary
• 1 Tbsp finely chopped fresh sage
• 1 teaspoons coarsely ground black pepper
• 59 milliliters extra-virgin olive oil
• 1 medium onion, chopped
• 113 grams pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
• 237 milliliters light dry red wine such as Pinot Noir
• 4 servings Accompaniment: buttered polenta
• 1 kilograms rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
• 2 Tbsps unsalted butter