Jamie Oliver

Spaghetti with wood pigeon ragù

Spaghetti with wood pigeon ragù

Serves 6
Cooks In2H 15M
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Gennaro Contaldo

Save 35% on a year's subscription with our special offer

Tap For Method


  • 3 wood pigeons
  • 6 tablepsoons olive oil
  • 1 large onion
  • 2 large carrots
  • 1 fresh red chilli
  • 275 ml red wine
  • 3 x 400 g tins of plum tomatoes
  • 1 bunch of fresh basil
  • 500 g spaghetti
Tap For Method

Share this Recipe

Tap For Ingredients


  1. Using a sharp carving knife, quarter the pigeons.
  2. Heat the olive oil in a large pan, add the pigeon and cook until browned and sealed, turning occasionally.
  3. Meanwhile, peel and finely chop the onion and carrots, then slice the chilli lengthways, keeping it intact at the base.
  4. Pour the wine into the pan and cook until the liquid has evaporated, then add the onion, carrot and chilli, and sweat together with the pigeon.
  5. Tip in the tomatoes and 2 tins' worth of water. Roughly chop and add the basil leaves and stalks. Bring to the boil, breaking up the tomatoes with the back of a spoon.
  6. Reduce the heat, cover with the lid askew and cook for 2 to 3 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.
  7. Cook the spaghetti according to the packet until it’s 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.


View Comments

Jamie's world