Pappardelle with rabbit ragu, peas, and fennel

Clean all vegetables. Cut the carrots into rounds, and the parsley root and celery root into small cubes. Finely chop the onion. In a pot, sauté the onion in 1 tablespoon of butter and 1 tablespoon of oil until golden. Add the vegetables and continue to sauté for another 5 minutes. Incorporate the crushed garlic and add the rabbit meat cut into pieces, seasoned with salt and pepper. Quickly brown the meat on all sides.

Add the bay leaves, thyme, and pour in the wine. Let it simmer over low heat for approximately 40 minutes, until almost all the liquid has evaporated and the meat is tender.

Meanwhile, prepare the peas and fennel. Cut the fennel into larger slices. In a pan, brown it in the remaining butter until golden, then sprinkle with sugar and let it caramelize. Remove the fennel from the pan and, in the same butter, quickly sauté the peas (they should remain crispy). Salt and set aside.