Cut the guinea fowl into regular pieces. Arrange them in a pan with olive oil, the crushed cloves of garlic and sage leaves and sauté over medium heat for about fifteen minutes.

Once browned, pour in the white wine and, as soon as it has evaporated, add the hot water. Cook on low flame until the water has been absorbed, then turn off the heat and allow the Guinea fowl to cool down. Remove the pieces of guinea fowl from the pan, also remove the garlic and sage and leave the sauce, which you will need later.

Debone the guinea fowl and collect all the meat on a cutting board. Chop the meat finely with a knife.

Finely chop the carrot, celery, onion, garlic, sage, bay leaves and juniper berries and add all of this into the pan where you left the sauce of the guinea fowl. Cook over low heat for five minutes, then add the chopped guinea fowl and stir to mix the flavours.

Cover the guinea fowl with the vegetable stock and cook over low heat, mixing often, for about forty minutes, until you get a thick and rustic ragù, the dressing for your pasta.