Braised rabbit sauce with fettuccine

Ingredients

• 1/3 cup (80 millilitres) light olive oil
• 900 grams (1¾-pound) rabbit, cut into 8 pieces
• 1 medium red onion, finely chopped
• 2 medium carrots, finely chopped
• 1 medium parsnip, finely chopped
• 1 stick celery, trimmed, finely chopped
• 8 cloves garlic, chopped finely
• 800 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup (250 millilitres) chicken stock
• 1 cup (250 millilitres) dry red wine
• 2 teaspoons dried rigani
• 1 sprig fresh rosemary
• 1 cinnamon stick
• 600 grams fettuccine pasta
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely grated pecorino cheese