• 2 ½ #  rabbit cut into pieces

• 2 T. flour1/4 cup olive oil

• 1 cup chopped yellow onions

• ¼ cup chopped celery

• ¼ chopped carrots1 T. minced garlic

• ½ t. salt

• ¼ t. ground pepper

• ¼ t. red pepper flakes

• 2 t. tomato paste

• 1 cup chopped seeded tomatoes

• 2 bay leaves

• 2 sprigs fresh thyme

• 1 cup dry red wine

• 2 cups veal stock

• 8 oz. wild mushrooms, wipe clean, trim stems, and slice tops

• 3 T. chopped fresh parsley

• 2 T. chopped fresh basil

• 2 t. unsalted butter

• 12 oz. pappardelle or fettuccini

Season rabbit on all sides with salt and pepper, then lightly dust with flour, shaking to remove excess.  In large pot heat oil, add rabbit, and brown on all sides.  Transfer to plate.  In fat remaining, add onions, celery and carrots, cooking until soft (3 minutes).  Add garlic, salt, peppers and cook for 1 minute.  Add red wine and veal stock and cook deglazing the pan.  Add mushrooms, parsley, basil and rabbit.  Bring to boil, then reduce heat and simmer, covered, until meat is cooked through and falls from the bones.  About 2 hours.  Remove pan from heat.  Remove thyme springs and bay leaves.  Remove rabbit.  Cool and remove meat from bones, shred meat, and return to simmer in pot about 10-15 minutes.  Add butter and stir until incorporated.