•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
•Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.
•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
•Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.
Recipe information
Total Time
1 hr
Yield
Makes 4 servings
Ingredients
Preparation
Heat oil and butter in a 12–inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
