Tagliatelle with Wood Pigeon Ragù

Name: Tagliatelle with Wood Pigeon Ragù
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 10 1/2 oz wood pigeon (cleaned) (300 grams); 3 1/2 oz coarse Italian sausage (about 100 grams); 1 celery stalk; 1 carrot; 1 onion; 1/4 cup red wine (about 2 fl oz / 60 ml); 3 1/2 oz tomato paste (about 100 grams); 14 oz tagliatelle noodles (about 400 grams); 2 cups vegetable broth (about 500 ml)

Silvia Palmisano @chitarra1

A traditional recipe with flavors from the past, offering a taste that will leave you speechless...

Silvia Palmisano @chitarra1

A traditional recipe with flavors from the past, offering a taste that will leave you speechless...

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Ingredients

3 hours

Serves 4 servings

10 1/2 ozwood pigeon (cleaned) (300 grams)
3 1/2 ozcoarse Italian sausage (about 100 grams)
1celery stalk
1carrot
1onion
1/4 cupred wine (about 2 fl oz / 60 ml)
3 1/2 oztomato paste (about 100 grams)
14 oztagliatelle noodles (about 400 grams)
2 cupsvegetable broth (about 500 ml)

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Steps

3 hours

1

Cut the wood pigeon into pieces to make it easier to remove the bones.
2

Make a sauté with the celery, carrot, and onion, then brown the wood pigeon pieces.
3

After about 10 minutes, turn off the heat and remove the wood pigeon to debone it.
4

Remove the skin from the wood pigeon and carefully take out all the small bones.
5

Chop the wood pigeon meat into small pieces and set aside, keeping the wings whole.
6

Turn the heat back on under the sautéed vegetables, add the sausage, and once browned, add the chopped wood pigeon.
7

Deglaze with the red wine and let it evaporate completely.
8

Add the tomato paste, then the broth, and simmer on low heat for about 1 1/2 hours.
9

Cook the tagliatelle noodles and toss them with the sauce, adding a little pasta cooking water if needed.