Rabbit Cacciatora

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One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved

Kosher salt and freshly ground black pepper 

3 tablespoons olive oil

4 oil-packed anchovy fillets

4 cloves garlic, cut in quarters

2 carrots, finely chopped

2 small red onions, finely chopped

1 celery stalk, finely chopped

3/4 to 1 cup red wine (try a nice Chianti)

2 1/2 cups chopped Roma tomatoes with their juices

1/2 cup pitted black olives

2 fresh bay leaves

3 tablespoons chopped fresh parsley