150 g pancetta diced
250 g white mushrooms
3 garlic cloves
2 bay leaves
1/2 bottle white wine
150 ml chicken broth
Cut the rabbit into dices. Mince the onion and garlic. Peel the carrots and cut into slices. Clean and slice the mushrooms.
In a saucepan heat 3 tablespoons olive oil over medium heat. Sauté the onion and garlic until tender.
Add the carrots and cook for few minutes more. Then add the meat and cook on each side until golden browned.
Pour the white wine and add the bay leaves. Add salt and pepper to taste, cover and simmer for 30 minutes.
Meanwhile coarsely chop the tomatoes. Add the tomatoes and the sliced mushrooms and cook for 20 minutes more.
Remove the bay leaves and serve.