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Grandma Ada's Rabbit Sauce

INGREDIENTS:

1 rabbit
50 grams (approx. 1.8 ounces) of tomato paste
1 thin slice of lard
rosemary
2 garlic cloves
1/2 onion parsley
1/2 cup of extra virgin olive oil
salt and pepper

PREPARATION:

Carefully clean the rabbit. Cut it into small pieces. Put the liver aside. Drain it well and pat it dry with paper towels. Put the pieces of rabbit in a wide pan with two garlic cloves and a bundle of rosemary tied with a string to keep the leaves together. Heat it over a very low flame to evaporate all of the water. Drain the bottom of the pot. When the meat is dry, add a mixture of the lard, the onion, the liver, a little parsley and some more rosemary. Also add the olive oil. Let it cook until the rabbit gets a nice golden brown color, then add a cup of white wine. When the wine has evaporated, add salt, pepper and the paste dissolved in a cup of water. Let it cook slowly for at least an hour. A great sauce will form on the bottom of the pan to top your homemade tagliatelle. You can serve the rabbit as a main course. It's also excellent together with the pasta. Grandma Ada made it in the fireplace over coals.

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