Rabbit With Pappardelle

• 2 tablespoons olive oil
• 1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
• 2 1/2 teaspoons salt, plus more to taste
• Freshly ground black pepper to taste
• 4 carrots, trimmed, peeled and finely chopped
• 8 ribs celery, trimmed, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 bay leaf
• 1 branch fresh rosemary
• 4 branches fresh thyme
• 1 cup white wine
• 4 cups water
• 1 medium onion, unpeeled, coarsely chopped
• 5 canned Italian plum tomatoes, coarsely chopped, with 1/4 cup of their liquid
• 12 ounces fresh pappardelle
• 1 small bunch parsley, stemmed and finely chopped
• Freshly grated Parmesan cheese to taste

1. Heat olive oil in a large saute pan over medium heat.
2. Season rabbit with 1 teaspoon of the salt and some pepper.
3. Add to pan and sear until golden brown, about 10 minutes.
4. Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme.
5. Let vegetables sweat with the rabbit for 5 minutes.
6. Pour in the wine.
7. Lower heat until liquid barely simmers.
8. Cover and cook until the rabbit is tender, about 30 minutes.
9. Remove the rabbit from the pan and let cool.
10. Set aside the pan with the vegetables.
11. Pull the meat off the bone.
12. Cut the rabbit in bite-size pieces.
13. Set aside.
14. Place the bones in a large saucepan.
15. Add water, onion and the remaining carrots and celery.
16. Simmer until liquid is reduced to about 2 cups, about 45 minutes.
17. Strain.
18. Return the rabbit meat to the pan with the vegetables.
19. Pour the strained broth into the pan.
20. Bring to a simmer.
21. Stir in tomatoes.
22. Cook very gently until rabbit is tender, about 1 hour.
23. Add remaining salt and pepper to taste.
24. Remove herbs.
25. (Sauce can be made 1 to 2 days ahead.
26. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
27. Bring a large pot of salted water to a boil.
28. Add pappardelle.
29. Cook until tender, 1 to 2 minutes.
30. Drain.
31. Toss with rabbit mixture.
32. Divide among 4 plates.
33. Sprinkle top with parsley, pepper and Parmesan.
34. Serve immediately.

olive oil, fresh rabbit, salt, freshly ground black pepper, carrots, celery, garlic, bay leaf, rosemary, thyme, white wine, water, onion, italian plum tomatoes, fresh pappardelle, parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/8281 (may not work)