• 1 pound fresh pappardelle
• 3 tablespoons extra virgin olive oil
• 6 tablespoons sweet cream butter
• 1 stalk celery; minced
• 1 large carrot; minced
• 4 ounces prosciutto; minced
• 1/2 teaspoon fresh sage
• 2 squabs, 1-1/2 lbs. each; cleaned & quartered
• 1 cup Chianti
• 18 ounces Italian plum tomatoes; canned
• 1 teaspoon sugar
• 1 pinch seasoned salt
• 1 pinch seasoned pepper

1. In a large deep pan, heat the oil and butter and then add the celery, onion, carrot, prosciutto, and sage.
2. After about 3 minutes, add the pieces of squab and cook 5 minutes, stirring.
3. Pour in the Chianti.
4. When it is nearly evaporated, add the tomatoes (that you have previously crushed by hand), salt, pepper, and sugar and cook over low heat for 45 minutes.
5. If sauce is too thick, add more tomatoes.
6. When the sauce is almost done, cook the pappardelle (al dente), drain and transfer to a large serving bowl or to individual bowls.
7. Top with the sauce and mix well.
8. Top with pieces of the squab (cut the pieces into chunks) and serve.

This sauce may be thinned with rich chicken stock or a little heavy cream, cheese is not served with this pasta.