Best 2 Goat Ragù Recipes

GOAT RAGù

Steps:

• Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
• Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
• Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
• Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
• Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
• Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
• About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
• Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
• Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.

GOAT RAGù

Steps:

• For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
• Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
• Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
• For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.