Prepared in much the same way as other ragu, the goat flavours resemble spring lamb. Infused with sage, thyme and dry white wine, the dish is a perfect winter warmer. Just be wary of cooking the meat at high temperatures as it can toughen.
- 80 ml olive oil
- 1.2 kg goat meat on the bone, cut into 4 cm pieces (see Note)
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, crushed
- 375 ml (1½ cups) dry white wine
- 4 thyme sprigs
- 6 sage leaves
- 300 g pappardelle, cooked
- shredded parsley, finely chopped red chilli and shaved Pecorino Romano (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2009 Angullong 'Fossil Hill' Barbera, Orange ($22).
Heat 1 tbsp oil in a large saucepan over high heat. Add goat and cook, turning occasionally, for 5 minutes or until browned. Transfer goat to a bowl and return pan over medium heat.
Add remaining 60 ml oil, onion, celery, carrots and garlic, and cook, stirring, for 5 minutes or until softened. Return goat to pan and stir in wine, thyme and sage. Increase heat to high, bring to the boil, then reduce heat to medium and cook for 5 minutes or until reduced by one-third. Add 375 ml water, bring to the boil, then reduce heat to low and cook for 1½ hours or until goat is tender and cooking liquid is reduced by half. Transfer goat to a bowl, reserving liquid and the pan.
When goat is cool enough to handle, remove meat from bones and break into pieces. Discard bones and return meat to reserved pan, stirring to combine. Return pan over medium heat and cook, stirring, for 4 minutes or until heated through. Gently toss through pasta and serve scattered with parsley, chilli and pecorino.
• Ask your butcher to do this for you.
• Pecorino Romano is available from delis. Substitute parmesan or other hard yellow cheese.
As seen in Feast magazine, Mar 2012, Issue 7.
Photography by John Laurie.