Pappardelle alla Coniglio
Pappardelle with rabbit ragu
Paired with 2005 HdV Syrah
Serves 12

Chef's note: Still great 3-4 days later, does pick up salt with age.

Ingredients:
1 fresh 3 lb rabbit, cut into 12 pieces
1 Tbsp + 1 tsp salt
1 Tbsp ground black pepper
2 Tbsp olive oil
1 medium onion-diced
8 garlic cloves, sliced
5 oz pancetta, thinly sliced and diced
1 sprig rosemary, finely chopped
6 sprigs sage, roughly chopped
1/2 oz dired porcini mushrooms
1 Tbsp tomato paste
1/2 cup white wine
1 quart meat broth
36-48 oz pappadelle
parmesean cheese for grating