Pappardelle with rabbit ragoût

Heat 2 tbsp of the olive oil in a heavy-based saucepan or flameproof casserole. Add the onions, fennel or celery, garlic and pancetta, and cook for about 8 minutes, stirring occasionally, until the onions are softened but not browned.

Add the juniper berries, rosemary and rabbit. Cook over a fairly low heat until the rabbit pieces are lightly browned; this takes about 5 minutes.

Pour in the wine and 250 ml (8 1/2 fl oz) of the stock, and stir in the tomato purée. Cover and cook over a very low heat until the rabbit is tender, about 15–20 minutes for boneless meat or 30 minutes for joints.

Remove the rabbit from the sauce and set it aside to cool. When cool enough to handle, cut the meat into small pieces or dice, discarding skin and bones, and set it aside again.

While the rabbit is cooling, increase the heat slightly and continue to simmer the sauce, adding the remaining stock in stages as it cooks. Simmer for about 30 minutes or until the sauce is reduced to a coating consistency and well flavoured.

Meanwhile, cook the pappardelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.

Return the diced meat to the sauce and heat it through. Drain the pasta, transfer it to a serving dish and lightly toss with the remaining 1/2 tbsp olive oil. Top with the sauce and serve immediately with the Parmesan cheese.