Goat Sugo

Name: Goat Sugo
Ingredients: Salt; freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 pounds goat shoulder, cut into small pieces; 2 carrots, peeled and cut into 1/4-inch dice; 2 leeks, sliced lengthwise, washed and sliced crosswise into 1/4-inch half-moons; 1 cup dry white wine; 6 cups low-sodium chicken stock; 1 cup tomato puree; 2 bay leaves; 1 tablespoons fresh thyme, chopped; 1 sprig fresh rosemary; 4 ounces dried porcini mushrooms, soaked until rehydrated and roughly chopped

13 ingredients

12 steps

Ingredients

Salt
freshly ground black pepper
1/4 cup extra-virgin olive oil
2 pounds goat shoulder, cut into small pieces
2 carrots, peeled and cut into 1/4-inch dice
2 leeks, sliced lengthwise, washed and sliced crosswise into 1/4-inch half-moons
1 cup dry white wine
6 cups low-sodium chicken stock
1 cup tomato puree
2 bay leaves
1 tablespoons fresh thyme, chopped
1 sprig fresh rosemary
4 ounces dried porcini mushrooms, soaked until rehydrated and roughly chopped

Directions

1

Season meat with salt and pepper.
2

Heat a large heavy pot or Dutch oven over medium-high heat.
3

Add the oil and then the meat, turning occasionally to brown all sides.
4

Remove to a bowl.
5

Add vegetables to pot and saute until just soft.
6

Add wine and cook until reduced by half, scraping up bits from the bottom of the pot.
7

Add chicken stock, tomato puree, bay leaves, thyme, rosemary and porcini.
8

Bring to a boil, then reduce to a simmer.
9

Add meat and collected juices to pot.
10

Cover and gently simmer until reduced by half, about 2 hours, stirring occasionally.
11

Taste for seasoning.
12

Serve with polenta and some freshly grated Parmesan.