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This has to be my absolute favourite sauce for spaghetti…nothing beats it!
SPAGETTI BIZ-ZALZA TAL-FENEK (SPAGHETTI WITH RABBIT SAUCE!)
Shallow fry in some oil one chopped onion, 4 cloves garlic, and some rabbit portions till browned, sprinkle with 2 tbs mixed spice; add 6 chopped fresh tomatoes, 1 glass red wine, 1 mugful of pork stock (1 pork cube dissolved), some crushed pepper, 3 tbs tomato puree, 2 bay leaves, 1 tbs balsamic vinegar, 1 tbs sugar; simmer till well reduced, on very low heat, for about two hours. The last hour or so add some frozen peas. Serve on spaghetti boiled al dente. Nice served as a starter for stewed rabbit and chips as mains.
