Spaghetti with wood pigeon ragù

Name: Spaghetti with wood pigeon ragù
Total time: 2 h 15 min
Yield: 6
Ingredients: 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 quality plum tomatoes; 1 bunch of fresh basil; 500 g spaghetti

Red wine, quality tomatoes & fresh basil

Dairy-freedf

“A wonderful ‘spag bol’ for all lovers of game, using wood pigeon slowly cooked in tomato sauce. ”

Serves 6

Cooks In2H 15M

DifficultyNot too tricky

Game, Dairy-free, Jamie Magazine

Nutrition per serving

Calories

567

28%
Fat

17.3g

25%
Saturates

2.8g

14%
Protein

20.7g

41%
Carbs

71.8g

28%
Sugars

10g

11%

Of an adult's reference intake

Jamie Magazine

By Gennaro Contaldo

Tap For Method

Ingredients

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 quality plum tomatoes
1 bunch of fresh basil
500 g spaghetti

Tap For Method

Jamie Magazine

By Gennaro Contaldo

Tap For Ingredients

Method

Using a sharp carving knife, quarter the pigeons.
Heat the olive oil in a large pan, add the pigeon and cook until browned and sealed, turning occasionally.
Meanwhile, peel and finely chop the onion and carrots, then slice the chilli lengthways, keeping it intact at the base.
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.
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.
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.
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.