Clean and chop the rabbit. Fry each piece well (approx. 15 minutes) and set aside. Now cut the onions into small pieces, press 6 cloves of garlic, fry them together and put everything in a large saucepan. Add the strained tomatoes and peeled tomatoes and bring to the boil. Add all the rabbit parts, simmer for 5 minutes. Mix the red wine with the cinnamon and the rabbit seasoning and add to the rabbit and the bay leaves. Let everything simmer for 1 hour.
Clean the carrots, peel the potatoes and cut both into small pieces, press the remaining cloves of garlic and give everything to the rabbit. After 30 minutes add the sugar and salt and pepper to taste. After 5 minutes add the peas and simmer for another 20 minutes. Cook the spaghetti al dente and strain. Now place the rabbit pieces in a bowl and serve the spaghetti with the sauce. Finished.
Tips / Info:
1. Usually you cook the head with it (because of the taste), but discard it before serving.
2. You can also add 1 small can instead of frozen peas, but then only 10 minutes before the end of cooking, otherwise they will get mushy.
3. If you like rabbits and happen to be traveling to Malta, you should buy Rabbit Seasoning in the supermarket. It is worth it 😉
4. The rabbit should simmer slowly as the taste becomes more intense.
5. The rabbit can be enough for 3 people, the sauce for 4
6. In Malta, the spaghetti with the rabbit sauce is usually served first and then the rabbit, but personally I like to eat the rabbit with the spaghetti.
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