RABBIT SAUCE

200 g minced beef

1 marinated rabbit joint (normally the joint near the neck)

1 small onion, chopped

2 garlic cloves, crushed

100 g frozen peas

2 tbsps tomato paste

2 tbsps olive oil

Salt and pepper to taste

400 g thin spaghetti

In a small saucepan, gently fry the onion and garlic, add the minced beef, stir for a few minutes until browned. Add the tomato paste and stir again. Add the rabbit joint and about 2 or 3 ladles of the marinade. Bring to the boil, add the peas and simmer until the rabbit joint is tender. Remove the joint from the saucepan, let it cool and scrape off the flesh with a fork. Add the rabbit bits to the sauce, season with salt and pepper, cook for a further few minutes and serve on spaghetti cooked al
dente.

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RABBIT SAUCE