Rabbit Ragout Pasta

This dish has its origins in sixteenth-century Tuscany, where wild hare was cooked with raisins, olives, prosciutto, garlic, and rosemary. It was a time when sweet-and-sour reigned supreme.

It is the essence of a ragú, a long-simmered meat sauce cooked until it falls apart with rich, earthy flavor, then tossed with a hearty pasta. It makes a wonderful autumnal feast.