Pasta with Rabbit Sauce

Ingredients

• 2 sticks celery stalks
• 3 onions
• 3 Garlic cloves
• 500 ml robust red wine
• 1 tsp fennel seeds
• 3 bay leaves
• 1 spice clove
• 1 tsp peppercorns
• 700 g rabbit leg (2 rabbit legs)
• 4 sprigs thyme
• 4 sprigs Rosemary
• 3 tbsp olive oil
• Salt
• Pepper
• 1 can crushed tomatoes
• 400 g pappardelle wide ribbon pasta
• 1 tbsp Tomato Paste

Instructions

1. 1.

   Wash and trim the celery. Roughly chop the onions, garlic cloves, and celery and pour in red wine. Coarsely crush the fennel seeds and peppercorns in a mortar, combine with bay leaves and clove in a tea bag and add to the mixture. Place the meat in the marination, cover and refrigerate for about 24 hours.

2. 2.

   Wash thyme and rosemary, shake dry and pluck leaves or needles from stems. Remove the meat from the marination, drain, pat dry and cut into cubes. Discard the tea bag. In a large pot heat oil and brown the meat all around, add crushed tomatoes and season with salt, pepper and thyme. Pour in the remaining marination, cover and simmer for 1.5–2 hours, turning occasionally.

3. 3.

   Meanwhile cook pasta in boiling salted water according to package instructions.

4. 4.

   Stir tomato paste into the ragout, taste with salt and pepper, and add tomato cubes. Drain pasta and serve immediately on preheated plates with the ragout.