With a strong flavor, goat ragù is a typical Calabrian dish usually used to flavor handmade macaroni.
The goat ragù recipe takes us straight into the Ionian coast, in Calabria to be precise. It is here that this typical dish is skilfully prepared following the ancient recipe. Even if tradition wants one live fire cookingusually that of the fireplace, and for very long times, today we reveal how to cook homemade goat ragout.
No fireplace then, but prolonged cooking essential to make the meat of this animal tender. Tradition also wants macaroni to be prepared, a particular format of pasta made with water and flour with an elongated shape that recalls that of the classic macaroni.
How to prepare goat ragout recipe
First wash the meat well and put it in soak in water and lemon for at least an hour. This step serves to remove the strong flavor of the goat.
Once this is done, drain, rinse and pat dry with kitchen paper.
In a saucepan, heat the oil and brown the onion minced for a couple of minutes before adding the carne into pieces and seal well too.
Deglaze with the white wine, add all the aromas tied together with a string and finally add the tomato puree. Season with salt and leave cook for 3 hours, until the meat comes off the bone. If necessary, add a few ladles of broth or water while cooking.
The goat ragout is ready to season pasta. Then complete the dish with a sprinkling of pecorino and you will taste what a taste! If you love pasta sauces with a strong flavor, then wild boar ragout is the perfect recipe for you.
The goat ragù can be kept in the refrigerator, closed in an airtight container, for 2-3 days. Alternatively, it is also possible to freeze it, already portioned, for up to 6 months.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.