It is very difficult for me to put the precise quantities because I really make many recipes by eye, it will be because I got carried away or simply because I learned them like this. However I will try to be as precise as possible.
Get a rabbit from your trusted butcher, mine is from a farmer who raises them for himself. Have it cleaned and cut into regular pieces, then at home, clean it perfectly and if you wash it, dry the residual water well.
For a pot like the one you see in the photo you need:
Half rabbit of about 1 Kg
1 onion and 1/2 red sliced
Half and more glass of extra virgin olive oil
Peeled peel and seedless, about a jar, 350 g (I used mine)
Potatoes 500 g possibly small
2 bay leaves and 2 sage leaves
1 sprig of rosemary
About 200 g of peas
Salt and Pepper To Taste
Clean the rabbit, put it in the pot including the heart, liver and lungs and let it dry well as well as brown it, then add the sliced onion or if you prefer chopped and let it dry slightly (if you want at this point you can deglaze with a little white wine).
Once the onion has dried, add the peeled tomatoes, oil and herbs except rosemary. Salt and pepper. Cook over medium heat for about half an hour without a lid, do not turn the rabbit over in the pan, but only move it by taking it from the handles.
After half an hour, add the potatoes and rosemary, but without moving the meat, put the potatoes by inserting them between the various pieces of rabbit. Season with salt if necessary. Cook until it seems ready, you will notice the cooking by carving a bit of meat with the tip of a knife. Then put the peas and move everything from the handles making them enter the sauce.
After five minutes, put some aluminum foil in the handles and having preheated the oven to 180 ° C, put the pot and finish cooking for about 25 minutes, however always adjust until you get a nice thick sauce and a gratin as in the photo.
At this point you should get a result like mine.
You can season the pasta with the sauce obtained.
