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Ingredients

Serves 4

• 2 three- to four-pound rabbits
• 8 to 12 thin slices pancetta
• Coarse salt
• Freshly ground pepper
• All-purpose flour, for dredging
• 5 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 medium onions, coarsely chopped
• 2 stalks of celery, coarsely chopped
• 10 sliced medium cloves garlic
• 1/2 cup tomato puree
• 2 cups dry white wine
• 4 cups Homemade Rabbit Stock
• 2 twenty-eight-ounce cans whole peeled tomatoes, crushed
• 2 cup cracked pitted green olives in brine (preferably Picholine)
• 4 sprigs rosemary
• 1 tablespoon chopped rosemary
• Handcut Linguine
• 2 dried bay leaves

Description

Martha Stewart