Rabbit Ragu Fettuccine

A hearty and flavorful dish, this rabbit ragu fettuccine is a perfect comfort food for a cozy dinner.

Ingredients - Serves 4

Heat the olive oil in a large pot over medium-high heat. Add the rabbit pieces and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
Add the tomato paste and stir to coat the vegetables. Cook for another 2 minutes.
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook until the wine is reduced by half.
Return the rabbit pieces to the pot. Add the chicken broth and bay leaves. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
While the ragu is simmering, cook the fettuccine according to the package instructions. Drain and set aside.
Remove the rabbit pieces from the ragu. Shred the meat and discard the bones. Return the shredded meat to the pot.
Toss the cooked fettuccine with the rabbit ragu. Serve with a sprinkle of grated Parmesan cheese.