Pappardelle with rabbit ragu, peas, and fennel

Clean the vegetables: slice the carrots, cut the parsley root and celery into smaller cubes. Finely chop the red onion. In a pot, heat 1 tablespoon of butter and 1 tablespoon of oil, then sauté the onion until translucent. Add the other vegetables and sauté for another 5 minutes. Then stir in the crushed garlic and add the diced, salted, and peppered rabbit meat. Sear quickly until it turns white.

Add the bay leaf and thyme to the meat, then pour in the white wine. Simmer over low heat, covered, for about 40 minutes, until most of the liquid evaporates and the meat softens.

Meanwhile, prepare the side dish. Cut the fennel into larger wedges. Sauté it in the remaining butter until golden brown, sprinkle with cane sugar, and caramelize. Remove from the pan, and in the same butter, briefly sauté the green peas – they should remain crunchy. Season with salt and set aside.