Slow-Cooked Winter Ragu - cooking recipe

Ingredients

1/4 cup olive oil
3 1/4 lb rabbit, cut into pieces
1 None onion, diced
3.5 oz pancetta, cubed
1 None carrot, peeled, diced
2 cloves garlic, finely chopped
1 tsp black peppercorns, lightly crushed
1 None bouquet garni
1 cup dry white wine
1 cup chicken stock
1 (13.5 oz) can chopped tomatoes
1 tbsp tomato paste
3.5 oz shaved Parmesan cheese
2 tbsp fresh flat leaf parsley leaves, chopped

Preparation

Preheat oven to 300\u00b0F. Heat 2 tbsp oil in a large Dutch oven over high heat. Working in batches, sear rabbit pieces for 5 mins, until golden brown. Set aside.
Add remaining oil to pan and reduce heat to medium. Cook onion for 5 mins, until softened. Add pancetta, carrot and garlic. Cook for 5 mins, until starting to brown. Return rabbit to pan along with peppercorns and bouquet garni. Add wine, stock, tomatoes and tomato paste. Cover and bring to a boil. Transfer to the oven and bake for 1 hour, until rabbit is cooked through and tender.
Remove rabbit from sauce. Let cool slightly then remove meat from bones.
Meanwhile, heat rabbit sauce over medium heat for 3-4 mins, until reduced slightly. Return rabbit meat to sauce and cook for 1 min, until heated through. Sprinkle with Parmesan and parsley.