1 (3–lb) rabbit, boned and cut into 1–inch cubes
1 (1/4–lb) piece bacon cut into 1/4–inch dice
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine
1 can (14–oz) plum tomatoes drained and chopped
1 cup chicken stock
1 1/4 teaspoons coarse salt
1/2 teaspoon coarse ground black pepper
1/4 cup plus 1 tablespoon extra–virgin olive oil
2 tablespoons unsalted butter

Heat oil and butter in a 12–inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking
Add bacon and cook, stirring occasionally for about 2 minutes.
Add sage and rosemary and cook while stirring for 30 seconds.
Add rabbit and cook, stirring constantly until rabbit is no longer pink on outside
Add onions, carrots, and celery and cook until softened or for about 5 minutes.
Add tomatoes, salt, and pepper and simmer, stirring occasionally until sauce is thickened, 5 to 10 minutes.
Add wine and chicken stock and simmer uncovered, stirring occasionally, until all of the liquid is reduced to about 1 cup

Serve over egg noodles or other pasta and enjoy

This dish can be made 1 day ahead. Heat by returning to a skillet and simmering until ready to serve