David Rocco

Sprinkle the rabbit pieces with salt and pepper.

In a large, deep frying pan over medium-high heat, warm the olive oil.

Add the rabbit pieces and fry, turning as necessary, until golden and on all sides.

Meanwhile, tie together the rosemary sprigs and bay and sage leaves to make a bouquet garni.

Reduce the heat to medium and add the onions, carrots, celery and bouquet garni to the pan. Cook, stirring, until golden brown, about 5 minutes.

Add 1/2 cup of the wine, stir well and allow it to evaporate.

Add about 1 cup of the beef stock, reduce the heat to low and simmer the rabbit, uncovered, until the rabbit is very tender.

The stock will evaporate during cooking. As it does, add more stock, a ladleful at a time.

Remove the pan from the heat and lift out the rabbit pieces. When they are cool enough to handle, slide the meat off the bones. It should come off quickly and easily.

Discard the bones and shred the meat into little strings.

Return meat to the pan. Discard the herb bouquet.

Bring a large pot of water to the boil.

Add salt and the pasta, stir well and cook until not quite al dente, about 8 minutes or a couple of minutes less than the package instructions.

Meanwhile return the frying pan to medium heat and add the tomatoes. Mix well.

Add the remaining 1/2 cup red wine and a little butter to taste. Stir again and wait for the wine to evaporate and the ingredients to blend.

Stir well and allow the pasta to finish coking in the sauce. Be careful not to overcook it.

Divide the pasta among warmed individual plates, sprinkle with a little cheese or pass the cheese at the table and serve at once.