Rabbit Ragù

INGREDIENTS

• 1 celery rib, chopped
• 1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
• Accompaniment:
• 1/2 teaspoon coarsely ground black pepper
• 1 medium onion, chopped
• 1 cup light dry red wine such as Pinot Noir
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 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)
• 2 tablespoons unsalted butter
• 1 1/4 teaspoons coarse gray sea salt
• 1 medium carrot, chopped
• 1 tablespoon finely chopped fresh sage
• 1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice