Ingredients

• 500 g rabbit meat
• 300 g fusilli
• 1 celery stalk
• 1 carrot
• 1 onion
• dry white wine
• extra virgin olive oil
• salt

Chop the flesh of the rabbit with a knife, reducing it to a beat. Chop celery, carrot and onion and brown them for 2 minutes in a saucepan with a drizzle of oil. United the meat, brown it for 5 minutes, then blend it with 2 tablespoons of wine. Let it cook for about 1 hour over low heat with the lid on. Boil the pasta in salted water, drain and toss it in the sauce. complete it to taste with carrot strips and fried sage leaves.
For a more intense seasoning, cook the ragù over a very low heat with the lid on for two hours instead of just one: the flavors will concentrate and blend even better.

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