Tuscan Rabbit Ragu

• 3 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1/4 pound pancetta, bacon or prosciutto, diced
• One 3- to 4-pound rabbit, cut into 6 or 8 pieces
• 1 cup white wine
• A Parmesan cheese rind, optional
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 to 3 cups chicken stock or water
• Salt
• Black pepper
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary

1. Place a large, heavy-bottomed, nonreactive pot over medium-low heat.
2. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta.
3. Saute, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
4. Raise heat to medium-high.
5. Add rabbit.
6. Brown lightly on all sides.
7. Add wine and stir, scraping bottom of pan.
8. Add cheese rind if using, tomato paste, bay leaves and stock or water.
9. Stir well, and season with salt and pepper to taste.
10. Bring to a boil, stir, and reduce heat to low.
11. Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
12. Remove rabbit from sauce.
13. When cool enough to handle, shred rabbit.
14. Return meat to pot.
15. Add thyme and rosemary, and season with salt and pepper.
16. Reheat gently before serving.
17. Ragu may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.

extra virgin olive oil, red onion, carrot, celery, pancetta, white wine, parmesan cheese rind, tomato paste, bay leaves, chicken, salt, black pepper, thyme, fresh rosemary

Taken from cooking.nytimes.com/recipes/1013067 (may not work)