Rabbit Ragù with Garganelli

Ingredients

• 1⁄2 cup olive oil
• 2 (2–2 1/2 lb.) rabbits, cut into quarters
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves cloves garlic, finely chopped
• 2 medium yellow onions, roughly chopped
• 2 medium carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1 large turnip, peeled and roughly chopped
• 1⁄4 cup tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 2 tbsp. dried sage
• 3 sprigs thyme
• 2 bay leaves
• 1 (28-oz.) can whole peeled tomatoes in juice, crushed
• 2 lb. spinach garganelli or penne pasta, cooked
• 2 tbsp. minced parsley
• 2 tbsp. minced tarragon

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