PAPPARDELLE WITH RABBIT AND CAPSICUM

Preparation Method :

• Heat oil in a large frying pan. Add the rabbit and brown well on all sides.
• Transfer rabbit to a plate. Add bacon, onion, celery and garlic to the same pan. Stir over low heat until onion is soft.
• Stir in flour and marjoram. Cook for 1 minute. Add undrained, crushed tomatoes, wine, water, tomato paste, salt and pepper; stir to combine.
• Bring to boil, stir it constantly. Reduce heat and return rabbit to pan.
• Simmer, covered, for 1 hour or until rabbit is very tender, adding more water as required.
• Remove rabbit from sauce. Allow to cool slightly. Remove flesh from bones, and discard the bones.
• Return rabbit flesh to sauce with capsicum and eggplant. Simmer for another 15-20 minutes.
• About 15 minutes before sauce is ready, add papperdelle to a large pan of rapidly boiling water and cook until just tender. Drain well.
• Serve hot sauce over pasta. Sprinkle with a little parmesan.