Braised Rabbit with Fresh Pappardelle

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2 rabbits, quartered

1 tbsp salt

3 tbsps olive oil

1 cup onions, chopped

1 cup carrots, chopped

4 Garlic cloves

1 tbsp tomato purée

1 tbsp sage, chopped

1 tbsp rosemary, chopped

1 cup tomatoes, chopped

1 tbsp Champagne vinegar

1 tbsp verjus

2 quarts dashi

1 pound pappardelle pasta, cooked

1 tbsp parsley, chopped

2 tbsps Parmesan cheese, grated, for serving

1 tbsp Butter, for serving