Rabbit Ragù

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice

1 tablespoon finely chopped fresh sage

1 1/2 teaspoons finely chopped fresh rosemary

1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 cup light dry red wine such as Pinot Noir

1 (14-oz) can Italian plum tomatoes in juice, drained and chopped

1 1/4 teaspoons coarse gray sea salt

1/2 teaspoon coarsely ground black pepper