Goat Ragù
Published March 31, 2009
Evan Sung for The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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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 analysis per serving (4 to 6 servings)
68 grams carbs; 84 milligrams cholesterol; 855 calories; 27 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 42 grams fat; 4 grams fiber; 628 milligrams sodium; 39 grams protein; 7 grams sugar
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 1 ½ 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
This was a hit. Cooked as written. Did cook the day before and reheat for guests. Served with rice for gluten free option.
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!