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Ingredients:

• 2tsp Olive Oil

• 800g Rabbit Pieces

• 1 large Onion

• 3 Garlic Cloves

• 1 Carrot

• 1/stsp each Salt & Pepper

• 100ml Red Wine

• 1tsp Worchestershire Sauce

• 2tsp Tomato Pase (kunserva)

• 1/4tsp Sugar

• 1tsp Oregano

• 1 Beef Stock Cube

• 400g Polpa di Pomodoro

• 100ml Water

• 3 Bay Leaves

• 150g Potatoes

• 50g Frozen Peas

• Cooked Spaghetti

Directions:

• 1. In a saucepan add olive oil and gently fry the rabbit for 5 minutes or until well browned.

• 2. Remove the rabbit and sweat the onion until it becomes translucent.

• 3. Add garlic & carrot and cook for about 3 minutes on medium heat. Stirring constantly.

• 4. Add the browned rabbit back.

• 5. Add salt & pepper, red wine, Worchestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, bay leaves, and optional cornflour. Gently stir everything together.

• 6. Bring to a boil, lower the heat and simmer for at least 45 minutes.

• 7. Add potatoes and peas, cover and simmer for further 20 minutes.

• 8. Serve with freshly cooked spaghetti, chips or lots of Maltese bread.

• 9. Enjoy!
  

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