Goat Ragu Recipe – Eats Now

Name: Goat Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 1 1/2 pounds ground goat meat; 1/2 cup finely diced carrot; 1/2 cup finely diced onion; 1/2 cup finely diced celery; 1 tablespoon tomato paste; 1 1/2 cups red wine; 1 cup canned tomatoes; 3 cups chicken broth or water; 2 bay leaves; 1/4 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground fennel; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary leaves; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1 pound spaghetti or orecchiette; 2 tablespoons olive oil; 2 tablespoons butter; 1/4 cup chopped mint; 1/4 cup grated pecorino cheese

Servings: persons

3/4 cup olive oil
1 1/2 pounds ground goat meat
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon tomato paste
1 1/2 cups red wine
1 cup canned tomatoes
3 cups chicken broth or water
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound spaghetti or orecchiette
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped mint
1/4 cup grated pecorino cheese

1
For the ragu: Place a large stewpot or skillet over medium-high heat.
2
Heat oil and add goat, stirring to break it up.
3
Raise heat to high and cook until browned, about 5 minutes.
4
Spoon off excess liquid.
5
Add carrot, onion and celery, stirring for about 2 minutes.
6
Add tomato paste and stir until blended, about 1 minute.
7
Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning.
8
Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
9
Bring to a boil, then reduce heat to medium-low.
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
Meat will turn dark brown and liquid dark orange.
12
For finishing: Cook pasta as desired, drain and add to sauce.
13
Stir over medium-low heat, adding olive oil, butter and mint.
14
Transfer to a heated serving bowl, and top with pecorino.
15
Serve immediately.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 cup olive oil, 1 1/2 pounds ground goat meat, 1/2 cup finely diced carrot, 1/2 cup finely diced onion, and more.

Yes, Goat Ragu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Ragu

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