Marinated in red wine and selected herbs!
Clean and portion the rooster.
Place in a bowl with all the marinade ingredients and leave it in the fridge until the next day.
The next day, drain the marinade and separate its solid ingredients from the broth.
Saute the rooster and set it aside.
Saute the onions. Add the carrot and the solid marinade ingredients except the cinnamon and bay leaves.
Add to the onions, the sautéed meat with its juices, the bay leaves and the cinnamon.
Once the temperature rises, add the marinade wine.
Once the alcohol has evaporated, add the chicken broth and boil for 10 minutes.
Add the tomato sauce and cook for 45 minutes.
Add salt, remove the cinnamon and simmer until the meat is tender.
FOR THE MARINADE
600 ml red wine
60 ml white or red wine vinegar
60 ml of olive oil
1 tbsp thyme honey
5 cloves of garlic
20 black peppercorns
5 bay leaves
10 allspice grains
1 tbsp coriander seeds
1 cinnamon stick
1 rooster 2.950 g cut into portions
1 package of 500 g bucatini pasta
120 ml of virgin olive oil
2 carrots grated
2 onions, finely chopped
3 spring onions, finely chopped
900 g tomato sauce
2-3 dried hot peppers
400 ml chicken broth (optional)