Stewed Rabbit (Coniglio in Umido)

Ingredients

Rinse the rabbit, pat it dry thoroughly with paper towels, and cut it into pieces (or buy it pre-cut).
Peel and finely chop the onion. Place it in a large pan with the olive oil and let it sweat over low heat for at least 10 minutes without letting it brown.
Finely mince the chili pepper, rosemary, sage, bay leaves, and garlic together. Add the herb mixture to the pan and sauté for a couple of minutes, then add the rabbit pieces and sear until nicely browned all over.
Pour in the white wine and let it evaporate. Stir in the tomato passata, season with salt and pepper, and cover with a lid.
Continue cooking over low heat, adding vegetable broth as needed to keep the meat moist and saucy.
Once the rabbit is tender and fully cooked, remove the lid and allow the sauce to simmer until it thickens to your liking. Adjust salt if needed, then remove from heat.
Serve the rabbit hot, paired with polenta, pilaf rice, or thick slices of rustic crusty bread to dip into the rich and flavorful sauce.