Soften the dried mushrooms in a cup with just a bit of cool water for 15 minutes, drain them, squeeze them and chop them up. Blanch the tomatoes in boiling water, peel them, deseed them and remove the cooking water, chop them coarsely then also chop the beacon.Peel the onion, trim and peel the carrot then clean the celery; wash all the vegetables and the parsley then chop this mix finely. Chop the rabbit into chunks, rinse the chunks and dry them in a tea towel. Heat the oil in a saucepan, add the bacon, the onion mix and, constantly stirring with a wooden spoon, brown them until the vegetables are soft.Add the chunks of rabbit, season with salt and pepper and fry lightly until evenly golden; pour the wine and let it evaporate over a high heat; add the chopped mushrooms, the bay leaf and the tomatoes; simmer for about 30 minutes over a medium heat.Once cooked, drain the chunks of rabbit, bone them and slice the meat off the bone in strips; place them in the cooking sauce again, remove the bay leaf and flavour for 5 minutes, stirring from time to time. In the meanwhile cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and season it with the rabbit sauce. Serve immediately.