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Spaghetti with wood pigeon ragù
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Total Time:
2 hours 15 minutes
Delicious gamey spag bol made with wood pigeon simmered in rich tomato sauce.
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
Instructions:
  • Quarter the pigeons using a sharp carving knife. Brown and seal them in olive oil in a large pan. Peel and finely chop the onion and carrots. Slice the chilli lengthways, keeping it intact at the base. Pour wine into the pan, cook until the liquid evaporates. Add onion, carrot, and chilli, sweat with the pigeon. Add tomatoes and 2 tins' worth of water. Chop and add basil leaves. Boil, breaking up tomatoes with a spoon. Cover with a lid slightly askew, simmer on low heat for 2 to 3 hours. Add water if meat sticks. Cook spaghetti until al dente, then mix with some sauce. Serve on a large dish with remaining sauce.

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