Braised Rabbit Pappardelle

Ingredients

• • 1 celery stalk, cut into chunks
  • 1 onion, cut into chunks
  • 1 carrot, cut into chunks
  • 1 leek, white part only, cut into chunks
  • 4 garlic cloves, chopped
  • ¼ cup (60 ml) olive oil
  • 1 lb (450 g) deboned rabbit, diced (see note)
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) light red wine
  • 6 cups (1.5 litre) chicken broth
  • 1 tsp rosemary, finely chopped
  • 2 sage leaves
  • ¾ lb (340 g) pappardelle
  • ¾ cup (55 g) Parmesan cheese, freshly grated