1 (2 1/2 lb.) pheasant
1/2 c. olive oil
1 chopped medium onion
2 minced garlic (cloves)
3 c. canned plum tomatoes
2 tbsp. tomato paste
1 tsp. salt
Pinch Italian red pepper
1 tsp. oregano
2 tbsp. chopped parsley

Disjoint pheasant and saute in olive oil until brown. Put the tomatoes through a sieve and add with all other ingredients. Simmer slowly until pheasant is done, about 30 minutes. Remove pheasant and let sauce continue cooking for an hour. Return pheasant to pot to reheat. Serve with spaghetti, about 3 portions.