1 small carrot, peeled and finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 small onion, finely chopped
small handful fresh flatleaf parsley, chopped, to garnish
2 fresh rosemary sprigs
1 tbsp finely chopped fresh tarragon
2 fresh thyme sprigs
1–2 tsp Dijon mustard
500g/1lb 2oz fresh pappardelle
salt and freshly ground black pepper
50ml/2fl oz olive oil
1 tsp tomato purée
250ml/9fl oz chicken or vegetable stock
40g/1½oz unsalted butter
100g/3½oz freshly grated Parmesan, to garnish
4 farmed rabbit legs
80ml/2½fl oz white wine