Clean the rabbit, joint and coat with flour. Saute the chopped onion, carrot and celery in a saucepan with 4 tablespoons of olive oil.
When it all begins to color, throw in the rabbit. Douse with white wine and cook for about 10 minutes over medium heat, stirring with a spoon. Add the chopped tomatoes and some olives, seasoning with salt and pepper.
Cook for another 40 minutes over medium heat.
NOTES: This recipe originated in the Romagna region of Italy where it was endowed with the aroma of nutmeg , grated over at the last minute.
