Description

Recipe excerpted with permission from Pasta Grannies: Comfort Cooking by Vicky Bennison, photos by Emma Lee, published by Hardie Grant Books September 2022, RRP $32.50 Hardcover.

Edible East Bay editor’s note: This recipe was tested in Oakland using young goat meat from a local halal market, where the cook skipped the first step of boiling the meat in water with herbs. We also made other slight adaptations to the text as it appears in the book.

Ingredients

Units Scale

For the boiled goat ragù

1 kg (2 pounds, 4 ounces) goat meat, cut into 3 cm (1 1/4-inch) chunks
1 onion, quartered
1 sprig rosemary
3 sprigs flat leaf parsley
3 teaspoons salt

For the tomato sugo

3 tablespoons olive oil
1 carrot, finely diced
2 celery sticks, finely diced, with leaves if possible
1 large onion, finely diced
1 teaspoon salt
100ml (3 1/2 fluid ounces or a scant 1/2 cup) dry white wine
400 g (14 oz) passata (tomato purée)

For the pasta Pasta Grannies includes the recipe for making your own pasta. Edible East Bay suggests using dry pasta if you don’t have the book or don't want to make your own.

1 pound dry fusilli

To serve

Grated hard goat’s cheese or sheep’s milk pecorino
Chile flakes

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Instructions

Place the meat, onion, herbs, and salt in a large saucepan, casserole, or Dutch oven, and cover everything with plenty of water. Bring to a simmer and regularly skim off the protein scum, which forms on the water’s surface. Keep cooking the goat until no more foam forms and the meat is cooked; this will take about 45 minutes. [Remove meat and drain it before adding to the tomato sauce.]

To make the tomato sauce: Heat the olive oil in a large sauté pan over a medium heat. Add the vegetables and let them soften for about 10 minutes before adding the cooked goat meat. Season with salt. Pour in the wine and let it evaporate before adding the passata. Leave this mixture to bubble gently for 40 minutes while you make your pasta. [If using packaged pasta, cook according to package directions shortly before serving.]

Remove the goat meat from the tomato sauce and serve it as the main course with a salad. Ladle the tomato sauce over the fusilli and toss them together. Serve with plenty of grated goat’s cheese (or sheep’s milk pecorino) and chile flakes to taste.

Category: Entree