Pappardelle with Rabbit Ragout, Peas, and Fennel

Clean the vegetables. Slice the carrots, dice the parsley root and celeriac into small cubes. Finely chop the onion. Heat 1 tbsp butter and 1 tbsp oil in a pan and fry the onion until golden brown. Add the remaining vegetables and fry for another 5 minutes. Stir in the crushed garlic and add the diced, salted, and peppered rabbit meat. Sear until the meat takes on color. Add bay leaves and thyme, then deglaze with white wine. Simmer over low heat for about 40 minutes until the liquid has almost completely evaporated.

Meanwhile, prepare the peas and fennel. Cut the fennel into larger wedges. Fry in the remaining butter until golden brown, sprinkle sugar over it and let it caramelize. Remove the fennel from the pan and briefly fry the peas in the same pan so they remain crisp. Lightly salt and set aside.

Cook the pappardelle al dente according to package instructions. Mix the still hot pasta with the rabbit ragout. Arrange with fennel, peas, and fresh basil, and serve sprinkled with grated Parmesan.