1 rabbit
1/3 c. olive oil
1/2 lb. ham, cubed
2 buds garlic, chopped
1 can, approximately 6 c., Italian plum tomatoes
3 tbsp. tomato paste
Big pinch Italian red pepper
1/4 tsp. oregano
1/2 tsp. sugar
Salt to taste
1 c. sliced mushrooms

Saute rabbit and ham in olive oil until lightly browned, add garlic and stir, then add all other ingredients except mushrooms which go in for last 5 minutes. If rabbit is done and sauce still warm, lift out rabbit and return to pot after sauce thickens. Serve 3-4 over spaghetti with grated Parmesan or Pecorino Romano cheese, and fried cardoon on the side.