Ragù di coniglio

½ cup Dry Porcini  soaked in 2 cups hot water
4 tbsp extra virgin olive oil
½ cup onion chopped fine

1 clove fresh garlic sliced thinly
½ cup carrot chopped fine
½ cup celery chopped fine

1 Small handful roughly chopped fresh parsley
the meat from one fryer rabbit coarsely ground
1 cup dry white wine
1 tsp dry marjoram
to taste Salt
to taste pepper
flat pasta

Soak the dry porcini in hot water for 30 min. Drain reserving the soaking water. Cut the mushrooms into ½ inch strips.

Heat the oil in a heavy bottom sauce pan.

Season the rabbit meat with salt and pepper, and cook stirring over medium heat until all pink is gone.

Add the carrots, onions, celery, garlic and marjoram, continue cooking for 5 min.

Add the white wine and reduce to simmer

As the liquid evaporates replenish it using the reserved mushroom soaking liquid.

After all liquid is added to the pot allow it to reduce by ¾  about 20 min or less.

Taste, correct seasonings with salt and pepper as necessary.

Cook the pasta and toss with the finished ragu and the chopped parsley.

Turn onto serving platter and drizzle with extra virgin olive oil. Serve immediately passing grated cheese if desired.