Goat Ragù

Ingredients

For the the ragù

• ¾ cup olive oil
• 1 ½ pounds ground goat meat
• ½ cup finely diced carrot
• ½ cup finely diced onion
• ½ cup finely diced celery
• 1 tablespoon tomato paste
• 1 ½ cups red wine
• 1 cup canned tomatoes
• 3 cups chicken broth or water
• 2 bay leaves
• ¼ teaspoon red pepper flakes
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground fennel
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• ½ teaspoon salt
• ¼ teaspoon coarsely ground pepper

For the finishing

• 1 pound spaghetti or orecchiette
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¼ cup chopped mint
• ¼ cup grated pecorino cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1250 calories; 63 grams fat; 13 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 99 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 58 grams protein; 126 milligrams cholesterol; 938 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

For the the ragù

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.
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.
3. 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.
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.

2 hours