Tagliatelle with Rabbit Ragù

Method

1. Finely chop onion, celery, carrots, and a little garlic to create the base.
2. Heat a generous amount of oil in a pan and sauté the chopped vegetables until softened.
3. Debone the rabbit (if not already) and cut it into small pieces.
4. Add the rabbit pieces to the pan once the vegetables are softened, and brown them thoroughly until all liquid has evaporated.
5. Optionally add the inner parts (liver, heart) for extra flavour.
6. Add aromatic herbs: rosemary, sage, and bay leaf.
7. Deglaze with white wine, scraping the bottom of the pan.
8. Add juniper berries and a little meat broth mixed with tomato concentrate; stir well.
9. Season with salt and pepper, then simmer on low heat for about one hour, adding more broth or water if the sauce dries out.
10. Bring a pot of salted water to a boil and cook the dried tagliatelle, allowing a few extra minutes for dried pasta.
11. Meanwhile, taste the sauce and adjust salt, then remove rosemary sprigs and bay leaves.
12. Transfer the sauce to a larger pan if needed.
13. Drain the pasta a little before al dente and add it to the sauce. Toss well, adding a splash of pasta water if necessary.
14. Optionally add grated Parmesan cheese and toss again.
15. Plate the pasta and serve with additional Parmesan on top.