Remove the excess fat from the rabbit, take out its heart and liver and put them to one side. Wash the rabbit, dry it with kitchen paper and cut it into pieces. Peel and chop the onion finely, and soften it in a frying-pan in the oil at a low heat for at least 10 minutes, without letting it brown. Add a finely-chopped mix of the chili, rosemary, sage, bay leaf and garlic and sauté for a few minutes, then add the rabbit pieces and sauté them until golden-brown.
Add the white wine and let it evaporate, then add the tomato passata, and salt and pepper, and cover. Leave to simmer, adding vegetable stock as needed; after 30 minutes, add the heart and liver cut into two and cook for another 25 minutes. When the rabbit is cooked, remove the lid and let the sauce thicken, add salt if needed and turn off the heat. Serve the rabbit with polenta or with pilaf rice.