One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 oil-packed anchovy fillets
4 cloves garlic, cut in quarters
2 carrots, finely chopped
2 small red onions, finely chopped
1 celery stalk, finely chopped
3/4 to 1 cup red wine (try a nice Chianti)
2 1/2 cups chopped Roma tomatoes with their juices
1/2 cup pitted black olives
2 fresh bay leaves
3 tablespoons chopped fresh parsley
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