Ingredients
- 3 tablespoons olive oil
- 1 × 1 kg (2 lb 4 oz) rabbit, jointed
- 2 bacon slices, chopped
- 1 onion, sliced
- 2 celery stalks, chopped
- 1 garlic clove, crushed
- 2 tablespoons plain (all-purpose) flour
- 1 teaspoon dried marjoram
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) dry red wine
- 3 tablespoons tomato paste (concentrated purée)
- 1 red capsicum (pepper), seeded and sliced
- 1 eggplant (aubergine), quartered and sliced
- 500 g (1 lb 2 oz) pappardelle
- 2 tablespoons grated parmesan cheese, for serving
Method
1. Heat the oil in a large frying pan. Add the rabbit and brown well on all sides. Transfer to a plate. Add the bacon, onion, celery and garlic to the same pan and stir over low heat until the onion is soft.
2. Stir in the flour and marjoram and cook for 1 minute. Add the tomato, wine, tomato paste, 125 ml (4 fl oz/1/2 cup) water and season with salt and pepper. Stir well.
3. Bring to the boil, stirring constantly. Reduce the heat and return the rabbit to the pan. Simmer, covered, for 1 1/2 hours or until the rabbit is very tender, adding more water as required. Remove the rabbit from the sauce and allow to cool slightly. Remove the meat from the bones.
4. Return the rabbit meat to the sauce with the capsicum and eggplant. Simmer for another 15-20 minutes. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Serve the hot sauce over the pasta, sprinkled with a little parmesan cheese, if desired.
