- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
- 1 tablespoon finely chopped fresh sage
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 cup light dry red wine such as Pinot Noir
- 1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
- 1 1/4 teaspoons coarse gray sea salt
- 1/2 teaspoon coarsely ground black pepper
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. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
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. 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.