Goat Sugo

Lamb, pork or beef may be substituted.

Ingredients

• Salt
• freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 2 pounds goat shoulder, cut into small pieces
• 2 carrots, peeled and cut into ¼-inch dice
• 2 leeks, sliced lengthwise, washed and sliced crosswise into ¼-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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    299 calories; 10 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 29 grams protein; 64 milligrams cholesterol; 500 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 8

Preparation

1. Season meat with salt and pepper. Heat a large heavy pot or Dutch oven over medium-high heat. Add the oil and then the meat, turning occasionally to brown all sides. Remove to a bowl.
2. Add vegetables to pot and sauté until just soft. Add wine and cook until reduced by half, scraping up bits from the bottom of the pot. Add chicken stock, tomato puree, bay leaves, thyme, rosemary and porcini. Bring to a boil, then reduce to a simmer. Add meat and collected juices to pot. Cover and gently simmer until reduced by half, about 2 hours, stirring occasionally.
3. Taste for seasoning. Serve with polenta and some freshly grated Parmesan.

2 hours 15 minutes