Slow-Braised Goat Ragu With Crispy Crumbs

Rich, comforting, and full of depth, this hearty ragu is made with tender Meredith Farm Produce Capretto goat slow-braised in red wine, tomato, and herbs until it melts apart. Tossed with silky pappardelle, finished with golden burnt butter pangrattato, and topped with Meredith Dairy marinated goat’s cheese, it’s a rustic Italian classic elevated with a farm-fresh twist.

Serves 4 people

Photo of Slow-Braised Goat Ragu With Crispy Crumbs

Recipe by Matt Moran

Ingredients

Red Wine Goat Ragu
500g boneless goat leg meat (capretto)
100ml extra virgin olive oil
1 onion, finely chopped
2 garlic gloves, thinly sliced
1/4 bunch sage, leaves picked and finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tbs tomato paste
250g cherry tomatoes, halved
2 bay leaves
350ml red wine
400ml stock (chicken or beef)
1 & 1/2 tbs raw sugar
Burnt Butter Pangrattato
150g salted butter
60g panko breadcrumbs
1/4 cup (20g) parmesan, finely grated
250g dried or fresh pappardelle
1/2 bunch flat-leaf parsley, leaves picked and chopped
Finely grated zest and juice of 1 lemon
100ml extra virgin olive oil
120g Meredith Dairy marinated goat's cheese

Preparation

Step 1 Preheat oven to 180°C/160°C fan-forced.
Step 2 To make the ragu, place the goat onto a tray, drizzle over 1 tbs oil and season well. Heat 1 1/2 tbs oil in a large ovenproof heavy-based saucepan or casserole over high heat. Cook goat for 10 minutes, turning, until golden brown all over. Transfer to a plate and set aside.
Step 3 Add remaining 2 1/2 tbs oil to pan and reduce heat to medium. Add the onion, garlic and chopped sage and cook, stirring occasionally, for 4-5 minutes, until translucent and fragrant. Add the carrot and celery and continue cooking for a further 4-5 minutes. Stir through the tomato paste and cook for 2 minutes, stirring continuously so the paste doesn’t burn. Stir in the halved tomatoes and bay leaves and cook for 4-5 minutes while stirring, until tomatoes just start to break down. Add the wine and cook, stirring occasionally, until reduced to a glaze.
Step 4 Place seared goat’s meat back into the pan, stir through and add the stock to cover. Season to taste, add the sugar, bring to a simmer and cover. Transfer to the oven and roast for 1 hour 30 minutes, or until the meat is falling apart. Remove from the oven and allow to cool for 15 minutes. Strain liquid into a large saucepan, skim off any excess oil from the top and cook liquid over medium-high heat until reduced by one-quarter.
Step 5 Remove bay leaf from goat braise and discard. Stir the meat to shred slightly, then return meat and vegetables to the liquid and stir through. Season to taste with salt flakes, freshly ground black pepper and a little more sugar, if needed.
Step 6 For the pangrattato, cook butter in a medium saucepan over medium heat until melted and starting to foam. Add the breadcrumbs and stir continuously until the butter starts to brown and the breadcrumbs are golden brown. Immediately strain, discarding butter, and place the breadcrumbs onto paper towel to absorb any excess oil. Transfer the toasted breadcrumbs to a bowl and mix through the parmesan.
Step 7 Bring a large saucepan of salted water to the boil over high heat. Cook the pappardelle following packet instructions, then drain and stir through the ragu.
Step 8 Combine the chopped parsley, lemon zest and juice, and the 100ml oil in a small bowl.
Step 9 Divide pasta between serving plates and scatter over the pangrattato. Drizzle with lemon and parsley mixture and finish with a good scatter of goat’s cheese.

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Recipe by Matt Moran

For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392