Goat Ragu

Name: Goat Ragu
Ingredients: 3/4 cup olive oil; 1 1/2 pounds ground goat meat; 1/2 cup finely diced carrot; 1/2 cup finely diced onion; 1/2 cup finely diced celery; 1 tablespoon tomato paste; 1 1/2 cups red wine; 1 cup canned tomatoes; 3 cups chicken broth or water; 2 bay leaves; 1/4 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground fennel; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary leaves; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1 pound spaghetti or orecchiette; 2 tablespoons olive oil; 2 tablespoons butter; 1/4 cup chopped mint; 1/4 cup grated pecorino cheese

23 ingredients

15 steps

Ingredients

3/4 cup olive oil
1 1/2 pounds ground goat meat
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon tomato paste
1 1/2 cups red wine
1 cup canned tomatoes
3 cups chicken broth or water
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound spaghetti or orecchiette
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped mint
1/4 cup grated pecorino cheese

Directions

1

For the ragu: Place a large stewpot or skillet over medium-high heat.
2

Heat oil and add goat, stirring to break it up.
3

Raise heat to high and cook until browned, about 5 minutes.
4

Spoon off excess liquid.
5

Add carrot, onion and celery, stirring for about 2 minutes.
6

Add tomato paste and stir until blended, about 1 minute.
7

Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning.
8

Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
9

Bring to a boil, then reduce heat to medium-low.
10

Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning.
11

Meat will turn dark brown and liquid dark orange.
12

For finishing: Cook pasta as desired, drain and add to sauce.
13

Stir over medium-low heat, adding olive oil, butter and mint.
14

Transfer to a heated serving bowl, and top with pecorino.
15

Serve immediately.