Rabbit Ragù

Ingredients

• 14 oz frangelico italian drained chopped canned
• 1 medium carrots chopped
• 1 rib celery stalks chopped
• 1.3 teaspoons sea salt 
• 1.5 teaspoons rosemary leaves fresh finely chopped
• 1 tablespoon sage fresh finely chopped
• 0.5 teaspoon pepper black
• 0.3 cup olive oil extra virgin extra-virgin
• 1 medium onion chopped
• 0.3 lb pancetta italian cut into 1/4-inch dice ( unsmoked cured bacon)
• 1 cup pinot noir chocolate brownies dry red light
• 4 servings polenta 
• 3 lb dressed rabbit cut into 1-inch pieces (1 1/2 lb boned)
• 2 tablespoons butter unsalted

Equipment

• frying pan
• pot

Directions

1. Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes.
2. Add sage and rosemary and cook, stirring, 30 seconds.
3. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes.
4. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
5. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes.
6. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
7. ·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.·Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot.
8. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.