Pastitsada

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. 2
   Brown the rabbit or chicken pieces on all sides, about 8-10 minutes, then remove and set aside.
3. 3
   In the same pot, sauté sliced onions until golden, about 5 minutes, then add minced garlic and cook for 1 minute until fragrant.
4. 4
   Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3-4 minutes.
5. 5
   Add tomato sauce, bay leaves, oregano, cinnamon, and cloves to the pot and stir well.
6. 6
   Return the meat to the pot and bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until the meat is very tender.
7. 7
   Season with salt and pepper to taste. The sauce should be thick and rich.
8. 8
   Serve hot over cooked pasta or rice.
9. 9
   Garnish with fresh parsley if desired.