Goat Ragù
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup olive oil
- 1½pounds ground goat meat
- ½cup finely diced carrot
- ½cup finely diced onion
- ½cup finely diced celery
- 1tablespoon tomato paste
- 1½cups red wine
- 1cup canned tomatoes
- 3cups chicken broth or water
- 2bay leaves
- ¼teaspoon red pepper flakes
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground fennel
- 1tablespoon fresh thyme leaves
- 1tablespoon fresh rosemary leaves
- ½teaspoon salt
- ¼teaspoon coarsely ground pepper
- 1pound spaghetti or orecchiette
- 2tablespoons olive oil
- 2tablespoons butter
- ¼cup chopped mint
- ¼cup grated pecorino cheese
For the the Ragù
For the Finishing
Nutritional analysis per serving (6 servings)
855 calories; 42 grams fat; 9 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 39 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the the Ragù
- Step 1
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.
- Step 2
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.
- Step 3
Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1½ hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- Step 4
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.
Private Notes
Comments
Holy mackerel! This was so rich and delicious - wow! I'm a big fan of goat meat anyway and I like gamey meats and fowl. But I would say with all the flavors boiled down into it, it just left a rich and flavorful ragu. Hubby doesn't like celery, so left that out. Can't cook without garlic, so added 2 diced cloves. Followed the recipe to a "T" otherwise. This is a keeper. SO GOOD!!
This made a really lovely Sunday night dinner for two. We picked up some goat stew meat at the farmers' market, so we used that rather than ground goat meat. It needed to simmer a bit longer for the meat to get tender, but otherwise worked perfectly. We added more red pepper flakes because we like a little heat, and substituted the pecorino for Parm because that's what we had on hand. We also used cavatappi pasta rather than spaghetti. Would definitely make this one again. YUM.
3/4c olive oil way too much! Used 2-3 T instead. Worked just fine
The photo does not match the recipe. This is a tomato based recipe. I followed it and it was okay. Will try again with a few moderations because I have some ground goat meat with which to experiment.
I doubled this and used dried spices, no mint,no butter and parm cheese. Even my non-goat eaters really liked this. Adding this to the goat-rotation for sure!
3/4c olive oil way too much! Used 2-3 T instead. Worked just fine
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