Goat Ragu

1. 1

   For the ragu: Place a large stewpot or skillet over medium-high heat.

2. 2

   Heat oil and add goat, stirring to break it up.

3. 3

   Raise heat to high and cook until browned, about 5 minutes.

4. 4

   Spoon off excess liquid.

5. 5

   Add carrot, onion and celery, stirring for about 2 minutes.

6. 6

   Add tomato paste and stir until blended, about 1 minute.

7. 7

   Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning.

8. 8

   Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.

9. 9

   Bring to a boil, then reduce heat to medium-low.

10. 10

    Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning.

11. 11

    Meat will turn dark brown and liquid dark orange.

12. 12

    For finishing: Cook pasta as desired, drain and add to sauce.

13. 13

    Stir over medium-low heat, adding olive oil, butter and mint.

14. 14

    Transfer to a heated serving bowl, and top with pecorino.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.