I will write this quickly because I am still fighting this cold Mortal Kombat Style. If my nose doesn't stop running, I'm going to have to hadouken this cold like Ryu in Street Fighter.
If you cannot find rabbit (we found ours in the frozen food section), you can easily substitute a small chicken.
Oh, and if you do not subscribe La Cucina Italiana, the magazine where I found this recipe, you are missing out. It is a fantastic magazine and I am so glad I subscribed. I have every recipe in every edition doggy-eared. I gots a lots of cooking to do.
Pappardelle al Ragu` di Coniglio e Funghi Porcini (adapted from La Cucina Italiana)
2 hours, 30 minutes cooking time
2 garlic cloves
2 tablespoons extra virgin olive oil
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/ cup finely chopped onion
Freshly ground black pepper
1 (3-pound) rabbit, cut into 10 pieces
3 1/2 ounces fresh porcini, shiitake, or Cremini mushrooms
2 1/2 cups low-sodium vegetable broth
1 1/4 cups finely chopped flat-leaf parsley
1 1/2 pounds fresh pappardelle egg pasta (click for recipe)