Rabbit Ragù
['1/4 cup plus 1 tablespoon extra-virgin olive oil', '2 tablespoons unsalted butter', '1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice', '1 tablespoon finely chopped fresh sage', '1 1/2 teaspoons finely chopped fresh rosemary', '1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)', '1 medium onion, chopped', '1 medium carrot, chopped', '1 celery rib, chopped', '1 cup light dry red wine such as Pinot Noir', '1 (14-oz) can Italian plum tomatoes in juice, drained and chopped', '1 1/4 teaspoons coarse gray sea salt', '1/2 teaspoon coarsely ground black pepper', 'Accompaniment: buttered polenta']
Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
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