Rabbit Ragu

• 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

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. Add sage and rosemary and cook stirring, 30 sec.
3. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
4. Add onion, carrot and celery and cook until softened, about 5 minute
5. Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
6. Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
7. Serve over Buttered Polenta, grits, rice or mashed potatoes.

extra virgin olive oil, extra virgin olive oil, butter, pancetta, bacon, bacon, fresh sage, fresh rosemary, rabbit, onion, carrot, celery, red wine, tomatoes, kosher salt, black pepper

Taken from www.food.com/recipe/rabbit-ragu-170999 (may not work)