Goat Ragu
Slow-simmered goat transforms into fork-tender morsels in this luxurious Italian-inspired ragu.
Serves 5 people
Recipe by Nick (Head Chef at Meredith Farm Store)
Ingredients
- 1kg diced boneless goat meat
- 6 cloves (40g) minced garlic
- 1 large diced brown onion
- 1 carrot, diced
- 1 stem celery, diced
- 1 tblspn (20g) tomato paste
- 1 cup (250ml) red wine
- 1 litre passata
- 2 tspns (10g) sugar
- 1 ½ tblspns Worcestershire sauce
- 2 bay leaves
Preparation
- Step 1 In a medium pot, brown meat, season with salt and pepper.
- Step 2 Add garlic, carrot, celery, onion, and cook for 5 minutes.
- Step 3 Add tomato paste and cook for 1 minute.
- Step 4 Add red wine, reduce by half, and then add passata, sugar, Worcestershire sauce, and bay leaves.
- Step 5 Bring to a boil and simmer for 3 hours or until tender.
- Step 6 Serve with pasta or mashed potatoes.
Recipe by Nick (Head Chef at Meredith Farm Store)
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