Pigeon Ragu served with Conchiglie Pasta

WHAT YOU NEED

2 x Pigeon breasts
1 x Tin of Carrots
1 x Tin Chopped Tomatoes
1 x Tsp Dried Basil
1 x Tsp Dried Oregano
1 x Cooking Onion
Olive Oil
2 cups of Conchiglie pasta
Salt and Pepper to season.


HOW TO MAKE IT

In a frying pan place a little oil to seal and brown off the seasoned pigeon breasts. remove and place to one side. Using the same pan add Onion, Tomatoes, Carrots, Basil and Oregano, salt and pepper to season.  Reduce the liquid slightly and return the Pigeon  to the mixture and cook on a low heat to ensure the flavours have infused together.

Add salt to boiling water and then add the pasta cook as per packet instructions.

TO SERVE
Place cooked pasta in a bowl and nestle the Pigeon on top with the ragu.

TIP!!
I served it with some added garlic bread to soak up the wonderful juices.. hmmn...