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Servings 4 -6 servings


  • 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


  • 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.