For 1 lb. pasta, you'll need:
1/4 cup olive oil
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced carrots
1/4 lb. bacon, also diced
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1 3lb. rabbit, cut into 8 pieces
1 cup dry white wine
5 cups of chicken stock
1 cup water
2 tbs tomato paste
1 tbs chopped fresh sage
1 cinnamon stick
Optional: 1/4 lb grated Pecorino Romano cheese
2) Combine flour, salt and pepper on a plate. Rinse and dry meat and coat with the flour. Brown rabbit well, a few pieces at a time, and reserve. Drain excess fat from pan.
3) Add wine to pan and boil for two minutes, scraping up the brown bits from the bottom. Return rabbit to pan with the vegetable mixture. Add the chicken stock, water, tomato paste, sage and cinnamon stick. Stir well. Partially cover pan, reduce heat, and simmer gently for 45 minutes. Remove meat from pot, and, when cool enough to handle, remove meat from bones. Shred meat coarsely and return to pan.
4) Simmer uncovered for an additional 45 minutes, or until the sauce is nicely thickened and the meat is stringy and tender. Remove cinnamon stick from pot.
5) Toss with hot pasta and serve with cheese.