Tagliatelle with rabbit ragout

Ingredients for 4 servings:

• 1 garlic clove(s), chopped
• 250 ml red wine
• 2 cloves
• 5 sprigs of thyme
• 2 tbsp rosemary, chopped
• 400 g fillet(s) (rabbit fillet)
• 3 tomatoes
• 1 carrot(s)
• 120 g celery
• 1 onion(s)
• 2 tbsp oil
• 100 ml vegetable stock
• 2 tbsp capers
• 3 sage leaves
• salt and pepper
• Cinnamon
• 400 g tagliatelle
• salt water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Mix the chopped garlic, red wine, cloves, 3 sprigs of thyme, and 1 tablespoon of rosemary. Marinate the rabbit fillet in it for 3 hours. Dice the tomatoes, carrot, celery, and onion. Remove the meat from the marinade and slice crosswise. Pour the marinade through a sieve and set aside. Heat the oil and brown the meat. Add the carrot, celery, and onion and fry. Add the tomatoes, marinade, vegetable stock, capers, and the remaining herbs, season with salt, pepper, and cinnamon, and simmer covered for 20 minutes. Remove the lid and simmer for another 15 minutes. Cook the pasta in salted water and serve with the ragù.