Braised rabbit sauce with fettuccine

4H 15M



1.Preheat oven to 125°C.
2.In a 6-litre (24-cup) flameproof baking dish, heat half the light olive oil; cook rabbit, in batches, until browned. Remove from dish.
3.Heat remaining light olive oil in same dish; cook onion, carrot, parsnip and celery, covered, stirring occasionally, over low heat until soft. Add garlic, tomatoes, paste, stock, wine, herbs and cinnamon; bring to the boil. Return rabbit to dish, cover; cook, in oven, 3½ hours or until rabbit is falling off the bone.
4.Remove rabbit from dish. When cool enough to handle, remove meat from bones; discard bones. Return meat to dish; season to taste. Cook, over heat; stirring, until hot.
5.Meanwhile, in a large saucepan of boiling water, cook pasta until tender; drain. Toss pasta with extra virgin oil; season to taste.
6.Serve pasta topped with sauce and cheese.

Other types of pasta, such as penne, also work well with this recipe. Dried rigani is dried Greek oregano available from delicatessens. To freeze: complete recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan, then continue cooking from step 5.