This recipe is a compilation of various ideas, including some from Chef Pino Lungo of La Madri and other New York Restaurants, Mario Batali of Babbo's in New York, my grandmother and myself. The rabbit is lean and delicious and the finish of fine balsamic vinegar, takes the whole idea up a notch. You can use other lean meats in place of the rabbitt in the event your misguided sensibilities don't permit you to eat small furry creatures. Some suggestions are bison, veal or, in a pinch, free range chicken. On the otherhand, if you call it coniglio, it can take the edge off. FInally, I always find comfort in thought that if God had not intended us to eat rabbit, he would not have made them so tasty. Boun Apetito!
Heat 2 tbls of extra virgin olive oil in a pan that will allow carmelization
Add medium minced sweet onion and one finely chopped carrot, cook until onions are translucent, but not brown.
Soak 1 ounce of dried porcini in water for at least 20 minutes, conserve watter
Cut 2 lbs of boned rabbit (or other lean meat, game or chicken) into 1/2-inch cubes, trimming away any excess fat.
Brown rabbit in pan with onions and carrots, salt and pepper. As soon as it has begun to get brown, add 1 pound of mixed fresh mushrooms. After all this is well browned, add one crushed and chopped clove of garlic, a tbls of fresh rosemary leaves, 2 chopped sage leaves, tsp of fresh thyme and 10 sprigs of italian parsley, leaves only and chopped very small. Cook for about 1 minute.
Add 1 tbls of imported Italian tomato paste, 1/4 tsp each of ground cinnamon and ground cloves, and 3 tablespoons of a good quality balsamic vinegar from Modena. Add a little more than 1/2 cup of dry red wine. Simmer uncovered over medium heat for 5 minutes or until liquid has evaporated.
Turn mixture into a 4 quart saucepan and pour in former pan 1/2 cup of wine to scrape off all the brown bits. Pour this too into the larger saucepan.
Chop porcini and add it to the pan along with the water, being careful to strain any sand or dirt that has accumulated in porcini water. Simmer on medium heat for 10 minutes, stiring frequently. Next add 2 cups of homemade poultry or meat stock, lower the heat, and let cook at very low temperature (an occasional bubble), allowing the mixture to reduce by at least 1/3, or until it is the consistency you like for pasta.
Just before serving, finish the sauce with a tsp or so of very fine balsamic vinegar from Modena.
Serve over fresh or dried pasta. For dried pasta I prefer the sauce to be a little more dense. Sprinkle with imported parmesian cheese.
The sauce keeps well in the refrigerator for a few days and actually gets better the first couple of days.
