Name: Rabbit Ragù
Cook time: 30 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter; 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice; 1 tablespoon finely chopped fresh sage; 1 1/2 teaspoons finely chopped fresh rosemary; 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned); 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 1 cup light dry red wine such as Pinot Noir; 1 (14-oz) can Italian plum tomatoes in juice, drained and chopped; 1 1/4 teaspoons coarse gray sea salt; 1/2 teaspoon coarsely ground black pepper; Accompaniment: buttered polenta

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Rabbit RagùJohn Kernick

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

Cooks' notes:

·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 1 1/4 hours. Proceed with recipe.

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