Rabbit ragu

Ingredients

• 35 g pancetta
• 2 stalks of celery
• 1 small leek
• 1 carrot
• 1 onion
• 2 cloves of garlic
• ½ a bunch of fresh parsley
• 30 g pork fat
• 35 g prosciutto fat
• 1 x 700 g wild rabbit, deboned and diced (about 450g meat)
• 1 fresh bay leaf
• ½ a small bunch of fresh sage
• 2 sprigs of fresh rosemary
• 90 ml white wine
• 1 fresh red chilli
• 500 ml organic vegetable stock
• 500 g tagliolini
• 4 tablespoons mascarpone cheese
• 1 lemon
• 20 g butter
• 40 g Parmesan cheese
• PANGRATTATO
• olive oil
• 1 clove of garlic
• 50 g breadcrumbs

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