Rabbit Ragu - cooking recipe

Ingredients

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

Preparation

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