Stuffat tal-Fenek (Rabbit Stew)

Ingredients

• 2tsp Olive Oil
• 800g Rabbit Pieces
• 1 large Onion
• 3 Garlic Cloves
• 1 Carrot
• 1/stsp each Salt & Pepper
• 100ml Red Wine
• 1tsp Worchestershire Sauce
• 2tsp Tomato Pase (kunserva)
• 1/4tsp Sugar
• 1tsp Oregano
• 1 Beef Stock Cube
• 400g Polpa di Pomodoro
• 100ml Water
• 3 Bay Leaves
• 150g Potatoes
• 50g Frozen Peas
• Cooked Spaghetti