Spaghetti With Wood Pigeon Ragù Recipes

SPAGHETTI WITH WOOD PIGEON RAGù

Steps:

• 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.

RAGÚ® EASY ONE-POT PASTA

Steps:

• Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.