Finely chop the rabbit and chicken (or cut by hand for a coarser texture). Sauté the meat in a large pan with a drizzle of olive oil and the butter. Once browned, remove from the pan and keep warm.
In the same pan, cook the finely chopped celery, carrot and onion until softened. Return the meat to the pan, stir well, and let it come back to temperature. Deglaze with white wine and allow the alcohol to evaporate.
Cover the pan and cook over low heat for about 20 minutes, adding a little hot water or broth (vegetable or chicken) as needed to maintain moisture.
Just before turning off the heat, stir in a finely chopped mix of rosemary and thyme. Let the ragù absorb the flavor, then remove from the heat.
Cook the pasta in salted boiling water and drain al dente. Toss with the white meat ragù to coat evenly.
Optionally, enrich the ragù with chicken or rabbit livers cooked along with the meat. Serve with a sprinkle of grated Parmigiano Reggiano, if desired.
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