The rabbit sauce and a sauce very tasty and delicate flavor that goes well with pasta and can also be used as a filling alternative and particularly, the recipe can be enriched with many other ingredients that make the rabbit ragout more delicious. To do so you can easily remove the rabbit meat from the bones, cook it to pieces, as well as make your life easier, this method will make the meat tasty when cooked and will be much easier disossarla and chop it finely! Ingredients Garlic cloves 3 bay leaves 3 leaves broth to taste 1 large Onions Carrots 1 Rabbit 1 integer from about 1 kg juniper berry some olive oil 5 tablespoons black pepper 6 grains Tomatoes 400 g of chopped rosemary 1 sprig Salt to taste 4-5 sage leaves 1 celery costs more to taste 2 cups red wine for the maceration of the rabbit Preparation Remove the head, viscera, and all traces of grease from the rabbit, then wash it under the 'cold water and cut into pieces (1). Place the rabbit pieces in a container along with the juniper berries, the peppercorns, two cloves of garlic, half an onion, a sprig of rosemary, bay leaves and sage (2), then cover with the red wine (3) and let marinate for at least two hours in a cool place (or overnight in the refrigerator). After this time, drain the rabbit and throw the wine maceration. Chop onion, garlic, carrot and celery (4) and place it in the oil to brown (5), then add the rabbit pieces to the pan (6) and let cook over medium heat along with the spices. Add a glass of red wine (7) and let it evaporate, then salt, add another glass of wine and cover the rabbit with a lid, letting it cook on low heat until they fall apart, when you need it adding the hot broth until end of cooking. Let cool the rabbit then erase with the hands, bone all the meat (8) (which is much easier when the rabbit and cooked!), Chop with a knife (9) and add it to your gravy in the pan (10). Add the tomato pulp (11) and cook for 10 minutes, adding salt and pepper (12). Boil the pasta of your choice and toss with the rabbit sauce.