Ingredients
Scale
- 1 3-pound Rabbit, Cut Into 4 Pieces
- Fine Sea Salt & Black Pepper
- 1/4 Cup Olive Oil
- 5 Tablespoons Finely Chopped Pancetta or Bacon
- 1 Medium Onion (Finely Chopped)
- 1 Carrot (Finely Chopped)
- 1 Celery Rib (Finely Chopped)
- 4 Garlic Cloves (Finely Chopped)
- 1 Ounce Dried Porcini Mushroom Soaked in 1 Cup of Water For 15 Minutes
- 1 Teaspoon Dried Oregano
- 1 Cup Dry Red Wine
- 1 28-ounce Can Diced/Chopped Tomatoes (preferably San Marzano)
- 3 Tablespoons Tomato Paste
- 1 Cup Water
- 3 Tablespoons Chopped Fresh Parsley
- 3 Tablespoons Chopped Fresh Basil
- 1 Teaspoon Chopped Fresh Thyme
- 1 Recipe Ricotta Gnocchi (see link directly above this recipe box (or 1 Pound Pasta of Choice))
To Serve:
- Grated Pecorino Cheese
Instructions
- Wash the rabbit, and then using a sharp knife, remove all the meat from the bone.
- Chop the rabbit meat finely into pea sized pieces.
- Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit meat, stirring often, for about 5 to 6 minutes or until lightly browned.
- Transfer rabbit to your slow cooker, reserving fat in skillet.
- Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
- Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
- Stir in tomatoes, tomato paste, and water, and bring to a boil.
- Stir in the parsley, basil and thyme, then pour the tomato mixture over the rabbit pieces.
- Turn the slow cooker on low for 4 to 5 hours.
- Taste, and adjust salt and pepper as needed.
- If the sauce hasn’t thickened as much you would like, turn on high for 30 minutes and cook without the lid.
- Meanwhile, cook gnocchi in a large pot of boiling salted water, uncovered, until it floats to the top.
- Drain in a colander, and return gnocchi to the pot.
- Add half the sauce to the pot, and stir well to mix.
- Serve in individual bowls, with a scoop of additional sauce on top.
- Pass the cheese at the table.