1 kg (2.2 lbs.) of peeled plum tomatoes
salt and pepper
and carefully clean the pigeons. Put aside the innards.
Cut the pigeons into small pieces and place them in a pan
with a little onion and a glove of garlic. Heat on low to
evaporate the liquid. Make a mixture of the innards and
the vegetables. Add the mixture and a little oil to the
pigeons. Let it cook for about 30 minutes and then add a
half cup of white wine. When the wine has evaporated, add
the pureed tomatoes. Let it simmer for at least an hour
and half over low heat. Add salt to taste and a pinch of
pepper. This sauce is especially good with potato gnocchi.
You may wish to serve the pigeon as a main course. I prefer
to eat the meat with the gnocchi myself.