Serves 4

4 servings of pappardelle or similar
The front and back legs of a rabbit, chopped
1 small onion, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
1 medium carrot, peeled and finely chopped
2 sticks of celery, finely chopped
1tbsp olive oil
2tsp chopped rosemary
A couple of good knobs of butter
1tbsp flour
2tsp tomato purée
1 glass of red wine
200g chopped tomatoes
1litre chicken stock
Salt and freshly ground black pepper
16-20 large green olives, stoned

Heat the olive oil in a heavy based saucepan and fry the rabbit, onion, garlic, carrot and celery for 3-4 minutes until lightly coloured. Add the rosemary and butter, then stir in the flour and tomato purée. Gradually add the red wine, tomatoes and chicken stock, season and simmer gently for an hour, or until the rabbit is tender and the sauce thickened. Add a little water during cooking if the sauce is getting too thick. Meanwhile, cook the pasta in boiling salted water, mix the pasta with half of the sauce and re-season if necessary then transfer to warmed serving plates. Add the olives to the rest of the sauce, re-heat; spoon over the pasta.

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