Tagliatelle with goat ragout

Tagliatelle with goat ragout

Total: 2 hr 15 min. | Active: 45 min.
Nutritional value / person: 747 kcal
, Fat: 25 g
, Carbohydrate: 70 g
, Protein: 57 g
Kid goat meat has a particularly refined, game-like flavour. Kid goat meat is perfect for pan-frying but also tastes delicious slow-cooked in a ragout or curry. The Pro Montagna kid goat meat comes from organic mountain farming and is cut up and processed locally by Zanetti butchers in the mountains of Graubünden. More information: www.coop.ch/kidgoat


6 person


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


oil, for frying
1 ⅕ kg Pro Montagna organic goat stewing meat
80 g diced bacon
1 red onion, finely chopped
2 garlic clove, finely chopped
1 red chilli pepper, deseeded, finely chopped
1 tsp fennel seeds
½ bunch thyme, finely chopped
100 g carrot, cut into cubes
150 g celery, cut into cubes
1 bay leaf
2 dl red wine (e.g. Merlot)
2 tin peeled cherry tomatoes
1 dl water
1 tsp sugar
1 tsp salt
¼ tsp pepper


500 g pasta (e.g. tagliatelle)
salted water, boiling
60 g Pecorino romano, peeled into thin strips using a peeler.
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How it's done

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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.


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.

Good to know
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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Fotografin Claudia Link, Foodstyling Katja Rey


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