Rabbit with vegetables served with spaghetti

Ingredients:

- 500 rabbit meat (I used boneless chop)

- 400 g whole wheat spaghetti

- a celery stalk

- 2-3 tomatoes of good quality

- 2-3 medium carrots

- a handful fresh rosemary

- a handful fresh thyme

- 50 g butter

- 100 g parmesan

- 2-3 bay leaves

- zest of one lemon

- extra virgin olive oil

- a bunch of parsley

- salt

- pepper.

Total cooking time: approx. 120 minutes

Servings: 6

Preparation:

1.Cut the meat into small pieces and seasoned with salt and pepper. In a hot pan with hot extra virgin olive oil cook the rabbit until he changes the color. Add rosemary and thyme (finely chopped) carrot pieces, celery pieces, bay leaves and leave it to simmer until the vegetables are tender. In another pot put some water and bring to boil. Add tomatoes and let to boil for about 3-5 minutes. Peel the tomatoes and cut into four pieces.

2.Put the tomatoes in the pan, 2-3 cups of water and let it simmer for about an hour (until the sauce drops). Before 10 minutes to take off the heat, compete with lemon zest, butter, half the Parmesan and parsley finely chopped.

3.Boil the spaghetti and drain them in a sieve.

3.Serve the meat with pasta and the Parmesan on top.