Goat Ragout With Figs & Rosemary Over Pappardelle

1. 1

   Preheat the oven to 250u00b0F. Mix the flour with a teaspoon or so of sea salt and a few grinds of black pepper, then dredge the stew meat in it, doing your best to coat all sides with the mixture.

2. 2

   Heat the oil over medium heat in a Dutch oven (you can also use a wide-bottomed metal pot or saute pan with high sides, but it must be oven-safe since you'll be finishing this dish in the oven) until it begins to shimmer, then add the meat to the pan, turning it to brown it on all sides- roughly two-three minutes per side. You'll most likely need to do this in two batches to avoid crowding and achieve the proper sear.

3. 3

   Remove the meat and set it aside in a bowl. Add the onions, carrots, and garlic to the pan and saute for 3-5 minutes, until the onions start to become translucent and the carrots begin to soften. Deglaze the pan with the red wine, using a wooden spoon to scrape up any odds and ends and ensure that nothing is stuck to the bottom.

4. 4

   Add the meat back to the pan along with the beef stock and the tomato and bring to a simmer. Add the cornstarch slurry to thicken the sauce and stir thoroughly with a fork to distribute it throughout. Simmer for roughly 5 minutes before adding the chopped herbs and figs, then season with more salt and pepper, cover, and place in the oven for three to four hours, checking a few times to stir and make sure there's enough liquid, until the meat is fork tender. Take the meat off the bones and return the shredded meat to the pot before serving over your favorite pappardelle pasta.

* Per serving · 4 servings · Values may vary.