Tagliatelle with goat ragout

Name: Tagliatelle with goat ragout
Prep time: 45 min
Total time: 135 min
Yield: 6
Ingredients: 1 tsp sugar; 60 g Pecorino romano; 1 red onions; 2 garlic cloves; 1 red chilli peppers; 100 g carrots; 150 g celery; 1 ⅕ kg goat stewing meat; 80 g diced bacon; oil; 500 g pasta (e.g. tagliatelle); 2 tin peeled cherry tomatoes; 1 tsp fennel seeds; ½ bunch thyme; 1 bay leaves; 1 tsp salt; ¼ tsp pepper; 2 dl red wine

main dish meat

Total: 2 hr 15 min. | Active: 45 min.

lactose-free

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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

FOOBY Team

Ingredients

for 6 person

Ragout
	oil, for frying
1 ⅕ kg	Pro Montagna organic goat stewing meat
80 g	diced bacon
1	red onion, finely chopped
2	garlic cloves, finely chopped
1	red chilli pepper, deseeded, finely chopped
1 tsp	fennel seeds
½ bunch	thyme, finely chopped
100 g	carrots, 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

Pasta
500 g	pasta (e.g. tagliatelle)
	salted water, boiling
60 g	Pecorino romano, peeled into thin strips using a peeler.

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.

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