Are you looking to try something new in the kitchen? Perhaps you have a passion for Italian cuisine and want to create a flavorful dish with game bird? Look no further, because today we are going to share with you a mouthwatering recipe for Colombaccio al Sugo. This Italian specialty combines tender game bird with a rich, savory sauce that is sure to impress your family and friends. Follow along as we guide you through the steps to create this delicious dish.

Ingredients:

  • 2 Colombaccio birds
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup red wine
  • 1 cup tomato sauce
  • 1 cup chicken or vegetable broth
  • 2 bay leaves
  • Salt and pepper to taste

Instructions:

1. Start by prepping the Colombaccio birds. Remove any feathers, rinse the birds, and pat them dry with paper towels.

2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.

3. Add the diced carrot and celery to the pot, and cook until they begin to soften.

4. Now, it’s time to brown the Colombaccio birds. Increase the heat to medium-high and add the birds to the pot. Cook for a few minutes on each side until they develop a golden-brown color.

5. Pour in the red wine, and let it simmer for a couple of minutes to reduce slightly.

6. Add the tomato sauce, broth, bay leaves, salt, and pepper to the pot. Give it a good stir to combine all the flavors.

7. Lower the heat to low, cover the pot, and let the Colombaccio birds simmer in the sauce for about 2 hours. The meat should become tender and easily fall off the bones.

8. Once the Colombaccio al Sugo is ready, remove the birds from the pot and set them aside to cool slightly.

9. Using a slotted spoon, skim off any fat or impurities from the surface of the sauce.

10. If desired, you can use an immersion blender to puree the sauce for a smoother consistency. Be careful not to over-blend, as you still want some texture to remain.

11. Remove the meat from the Colombaccio birds, discarding any bones or unwanted parts.

12. Return the pulled meat to the pot and stir it into the sauce. Heat everything together for a few more minutes until the meat is warmed through.

13. Serve the Colombaccio al Sugo in individual plates, accompanied by your favorite bread or pasta.

Enjoy this delightful Italian dish with your loved ones and savor the unique flavors of game bird combined with a rich and hearty sauce. Buon appetito!

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