Spaghetti with wood pigeon rag

Spaghetti with wood pigeon rag

main courses | serves 6

A wonderful spag bol for all lovers of game, using wood pigeon slowly cooked in tomato sauce, says Gennaro.

1. Heat the olive oil in a large pan and seal the pigeon. Add the red wine to the pan and cook until the liquid has evaporated.
2. Add the onion, carrot and chilli, and sweat together with the pigeon. Tip in the tomatoes and, using the empty tin, 2 tins of water, plus the chopped basil. Bring to the boil, reduce the heat, then half cover and cook for 23 hours on a very low heat. Check from time to time if the meat is sticking to the pan, add another tin or so of water.
3. Cook the spaghetti according to the packet until its al dente, then drain and mix with some of the sauce. Transfer onto a large serving dish and serve with
the rest of the sauce.

Per serving 567 cals, 20.7g protein, 17.3g fat (2.8g saturated), 71.8g carbs, 10g sugars


Recipe Gennaro Contaldo
Photo David Loftus

from Issue 34


6 tbsp olive oil
3 wood pigeons, quartered
275ml red wine
1 large onion, finely chopped
2 large carrots, finely chopped
1 red chilli, sliced lengthways
1.2kg tinned tomatoes, roughly chopped, 1 tin reserved for measuring
A bunch of basil, roughly chopped, including stalks
500g spaghetti

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