Clean the wood pigeons and cut them into pieces (breast, wings, legs, back), saving the liver and heart as well.

In a large bowl, prepare the marinade with the wine, carrot, celery, onion, and garlic (all roughly chopped), peppercorns, cloves, bay leaves, and rosemary.

After washing and drying the pigeons, place them in the marinade (without the liver and heart, which you’ll set aside for later) and let them marinate for at least 30 minutes.

After 30 minutes, heat 2 tablespoons of extra virgin olive oil in a pot and add one garlic clove to sauté over low heat. Once the garlic is golden, add the two pigeons, the heart, and the livers to the pot along with just under 2 cups of strained marinade. Cook over medium heat until the liquid has almost completely evaporated.

Finely chop all the vegetables, including the herbs and garlic, and set aside.

Once the marinade has evaporated, remove the pigeons, debone them completely, and finely chop the meat (I recommend leaving the legs and wings whole, as deboning them is very time-consuming and not very rewarding).

Add all the ingredients along with the oregano and cook over low heat for at least an hour. If the sauce gets too dry, add some pasta cooking water or hot water.

Serve with some shaved Pecorino Romano cheese on top.