Rabbit Sauce, Kaninchensauce – Piemont

Cut the rabbit meat into irregular pieces with a cradle knife.

Sauté the onion and garlic with the parsley in butter and oil until slightly translucent. Add the rabbit meat and brown evenly on all sides.

Add the tomatoes, season with salt and freshly ground pepper and simmer for about an hour until the sauce becomes creamy.

Serve with: pasta, especially tagliatelle.

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