Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ragout
Pasta
How it's done
Ragout
Heat the oil in a frying pan. Fry the meat in batches for approx. 5 mins., then remove from the pan. Fry the diced bacon, remove, reduce the heat. Add the onion and all the other ingredients up to and including the bay leaf, sauté for approx. 5 mins. Pour in the wine and reduce to approx. half the amount. Add the tomatoes, water and sugar, bring to the boil, season. Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1 hr., remove the lid and braise for a further 30 mins. Remove the meat from the sauce, tear apart with two forks, remove the bones, return the meat to the sauce.
Pasta
Cook the pasta in salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta. Add the pasta and cooking water to the ragout, gently heat through, plate up, sprinkle with cheese.
| Note: | Organic kid goat meat can be found depending on availability exclusively at coop.ch and is delivered in a practical pack weighing approx. 3 kg – frozen and vacuum-packed as leg, ragout and double cutlets. Defrost the meat in the packaging overnight in the fridge. |
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