Pici con Coniglio

Name: Pici con Coniglio (Pasta with rabbit sauce)
Cuisine: Italian
Ingredients: pepper; 3 tbsp olive oil; salt; 1 lb 2 oz/500 g tomatoes, peeled, seeded and chopped; ½ bottle chianti; 1 carrot, finely chopped; 2-3 sprigs fresh thyme; 1 large rabbit, cut in pieces, with giblets; 1 small onion, finely chopped; 1 oz/25 g pancetta or bacon, finely chopped; 1 oz/25 g pancetta or bacon, finely chopped

Pasta with rabbit sauce

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This, one of the most traditional sauces to serve with pici, can also be used as a sauce with more readily available pastas such as spaghetti or penne.

Ingredients

1 oz/25 g pancetta or bacon, finely chopped
1 large rabbit, cut in pieces, with gib

Europe
Italy
Sauce
Pasta
Tuscany

Method

Saute the pancetta, onion and carrot until softened in the oil. Add the rabbit pieces (except the giblets) and brown on all sides. Then add the wine and when nearly evaporated the tomatoes and the thyme. Cover and simmer gently until the rabbit is tender - about 1-1 ½ hours. After about half an hour, add the giblets, finely chopped, and a few tablespoons of warm water or beef stock to ensure th