2 (3 to 4 pound) rabbits
8 to 12 thin slices pancetta
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
5 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped
2 stalks celery, coarsely chopped
3 medium carrots, peeled and coarsely chopped
10 medium cloves garlic, sliced
1/2 cup tomato puree
2 cups dry white wine
2 (28-ounce) cans whole peeled tomatoes, crushed
4 cups Rabbit Stock, recipe follows or Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat, recipe follows
2 cups pitted green olives in brine (preferably Picholine), cracked
4 sprigs fresh rosemary, plus 1 tablespoon chopped
2 dried bay leaves
Handcut Linguine, recipe follows
Bones 3 rabbits
2 tablespoons vegetable oil
2 onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1/4 cup tomato puree
1 cup dry white wine
6 whole black peppercorns
2 dried bay leaves
2 gallons water
Handcut Linguine, recipe follows
3 sprigs fresh thyme
2 cups all-purpose flour, plus more for dusting
2 cups semolina flour
4 large eggs
2 tablespoons water
Coarse salt
1 teaspoon whole black peppercorns
6 sprigs fresh dill or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
Handcut Linguine, recipe follows
2 leeks, washed, white and pale-green parts only, cut into 1/3
2 carrots, scrubbed, cut into 1/3
2 stalks celery, cut into 1/3
1 (4-pound) chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
2 (48-ounce) cans low-sodium chicken broth, about 12 cups
6 cups cold water