1wholeRabbit- You can use only the legs and avoid the cleaning.
200gDatterino Tomatoes- When on the season.
2tbspExtra Virgin Olive Oil
Cut the cherry tomatoes in half and put them in a baking tray with oil, salt, thyme, and rosemary. You would dry them in the oven at a temperature of 130 degrees. This will also help you to accentuate the taste of the tomato.
Remove bones from the rabbit(keep them for the stock). Cut the Rabbit meat into cubes as small as possible and of the same size if possible.
Cut the celery, carrot, and onion into small cubes as with the rabbit ragu.
Divide the chopped celery, carrot, and onion into the 2 pots and cook them until a golden consistency is obtained but without burning them.
In one pot we put the rabbit mince and in the other the rabbit bones where we would make a stock.
We deglaze with white wine in both pots(the meat & bones).
In the rabbit, add salt and pepper, cover the meat with water and cook for an hour and a half at a very low temperature.
In the pot with the bones, put the tomato paste and 2L of water and cook for an hour and a half. When the stock is reduced in half, we filter it by removing both the bones and the vegetables so that they can be used to creamy the pasta.
Now we are ready for cooking the pasta. In this case, the pici pasta is cooked for 5 minutes in boiling water.
Once the pasta is cooked, we drain it and add it to the pot where we have our minced rabbit ragù, we add in our dried tomatoes that will give more taste to our pasta and also the 4/5 tbsp stock we made with the bones so as to maintain our creamy pasta.
Salt and pepper to taste with a little extra virgin olive oil and we can serve and accompany with a nice glass of wine of your choice.
Remember to use any other pasta, Pappardelle, Tagliatelle, or dry pasta.