Rabbit Ragù

• 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
• Accompaniment:

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. 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.

extravirgin olive oil, unsalted butter, pancetta, fresh sage, fresh rosemary, rabbit, onion, carrot, celery, light dry red wine, italian plum tomatoes, coarse gray sea, ground black pepper, accompaniment

Taken from www.epicurious.com/recipes/food/views/rabbit-ragu-233984 (may not work)