Rabbit Ragu

Ingredients

• 1/4 cup extra-virgin olive oil, plus
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1/4 lb pancetta, cut into 1/4-inch dice OR (Italian unsmoked cured bacon)
• 1/4 lb thick sliced bacon, chopped
• 1/4 lb thick sliced bacon, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 1/2 teaspoons fresh rosemary, finely chopped

• 1 (3 lb)  rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 cup dry red wine

• 1 (14 ounce) can plum tomatoes, drained and chopped
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Directions

1. 1

   Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute

2. 2

   Add sage and rosemary and cook stirring, 30 sec.

3. 3

   Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute

4. 4

   Add onion, carrot and celery and cook until softened, about 5 minute

5. 5

   Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute

6. 6

   Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.

7. 7

   Serve over Buttered Polenta, grits, rice or mashed potatoes.