1. Heat the oil in a large, flameproof casserole over medium-high heat. In batches, add the rabbit and cook, turning often, about 5 minutes, or until golden. Transfer to a plate. Pour off all but 1 tbsp of the fat in the casserole.

2. Add the pancetta and onion to the pan and cook for about 5 minutes, stirring, until the pancetta is browned and the onion softened. Add the garlic and stir for about 30 seconds. Add the tomatoes, rosemary, and sage, and season with salt and pepper. Cook for about 10 minutes, stirring often, until the tomatoes give off their juices and they thicken.

3. Stir in the wine, then return the rabbit to the casserole. Cook over medium heat for 20 minutes, or until the liquid has reduced slightly and the sauce is quite thick. Stir in the boiling water. Reduce the heat to low and partially cover. Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick and the rabbit very tender.

4. Remove the pan from the heat and let stand about 10 minutes. Garnish with the rosemary sprigs and serve.