Jamie Magazine
By Gennaro Contaldo
3 hrs 15 mins
Not Too Tricky
serves 6
About the recipe
A wonderful ‘spag bol’ for all lovers of game, using wood pigeon slowly cooked in tomato sauce.
Recipe From
Ingredients
3 wood pigeons
6 tablespoons olive oil
1 large onion
2 large carrots
1 fresh red chilli
275ml red wine
3 x 400g tins of quality plum tomatoes
1 bunch of fresh basil
500g spaghetti
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.
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