1 rabbit cut into pieces
1 onion chopped (about 200 gr)
1 small cup (cup of coffee) sized amount of rosemary leaves
1/2 cup red wine
About 200 grams of tomato sauce (passata) or chopped canned tomatoes
4 spoons of olive oil
salt and pepper

Brown rabbit in olive oil. Move to side of pan. Add onions and rosemary and sauté until softened. Add red wine and scrape up brown bits. Reduce. Add tomato sauce or tomatoes and bring to a simmer. Simmer slowly on stovetop or braise in oven at 175C/350F for about an hour. Serve with pesto risotto.