GOAT RAGù
Provided by Henry Alford
Categories dinner, pastas, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
- Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 42 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 628 milligrams, Sugar 7 grams, TransFat 0 grams
GOAT RAGù
Steps:
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
Nutrition Facts : Calories 407 calories, Fat 13.7 g fat, SaturatedFat 5 g saturated fat, Protein 39.5 g protein, Carbohydrate 25.7 g carbohydrate, Sugar 17.9 g sugar, Sodium 0.9 g salt, Fiber 11 g fibre
GOAT CHEESE GNOCCHI #RAGU
Ragú® Recipe Contest Entry. Garlic & Herb Breadcrumbs, Crispy Italian Sausage, Parmesan Reggiano, Tomato Basil Ragu
Provided by Amy H.
Categories Sauces
Time 1h15m
Yield 3 LBS, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- Cook the potatoes in a large pot of boiling water over medium high until tender when pierced with the tip of a knife, 30-40 minutes; drain. (Be sure to not overcook as they will absorb more water as they cook.) As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if they cool before ricing, potatoes will become gummy). Let cool.
- Mix the garlic, oregano, basil, olive oil, butter, salt, pepper with the breadcrumbs and put in the oven to slowly crisp up; about 10-12 minutes. While those are cooking take your Italian sausage and crumble into hot saute pan with oil on medium heat until crispy.
- Once the potatoes are cooled, sprinkle 1¼ cups flour and 2 teaspoon salt over potatoes. Using your hands, make a well in the center. Pour the egg into the well and stir in with a wooden spoon. Mix in goat cheese. Turn the dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
- Cook the gnocchi in a large pot of boiling salted water until they float to the surface (about a minute or two; cook to just a minute before they are fully cooked. You can also make the gnocchi ahead of time and place them in the freezer. Then take them out when it comes time to sear them off).
- Meanwhile, using a slotted spoon, gently spoon out the gnocchi and place in a hot pan with butter or oil to give them a hard sear doing different batches being careful not to crowd the pan. Heat up the Ragu sauce in another saucepan, once heated, spoon onto each plate and put the gnocchi on top. Top off gnocchi with more sauce and garnish with crispy sausage, parmesan, breadcrumbs and fresh thyme.
Nutrition Facts : Calories 903.9, Fat 41.1, SaturatedFat 15.4, Cholesterol 112.8, Sodium 2348.8, Carbohydrate 102.7, Fiber 8.7, Sugar 4.7, Protein 30.9
CURRIED CAULIFLOWER GOAT CHEESE BAKE #RAGU
Ragú® Recipe Contest Entry. Delicious casserole with cauliflower, sweet Italian sausage, garbanzo beans, cilantro, goat cheese crumbles, and bread crumbs.
Provided by nheishman
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325. Spray a 13 inch x 9 inch baking dish with non stick cooking spray.
- In a medium skillet, on medium high, cook sausage , breaking it up into crumbles until browned, 2-3 minutes; add onions, cooking for 1 minute; drain; stir in cauliflower and broccoli . Mix well.
- Pour mixture into prepared baking dish.
- In a medium bowl, mix together Roasted Garlic Ragu Tomato Sauce, coconut milk, Garbanzo beans,.
- roasted red pepper,cilantro, salt, and curry powder.
- Pour blended mixture on the vegetables; top with goat cheese and bread crumbs.
- Bake for 40 minutes.
Nutrition Facts : Calories 331.1, Fat 12.4, SaturatedFat 6.4, Cholesterol 22.7, Sodium 1318.9, Carbohydrate 37.2, Fiber 8.6, Sugar 4.2, Protein 21.2
SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU
"Ragú® Recipe Contest Entry" Shakshuka is a dish of eggs poached in tomato sauce and spices. My recipe is Mediterranean-inspired, with a shakshuka made easily with delicious Ragu sauce, served over creamy homemade goat cheese polenta, and topped with crispy roasted garbanzo beans.
Provided by curlykcook
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
- Roast in oven until golden brown and crispy, about 30 minutes.
- Bring water to a boil in a medium pot over medium-high heat.
- Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
- Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
- Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
- Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
- Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
- To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.
Nutrition Facts : Calories 336.1, Fat 16.7, SaturatedFat 7.4, Cholesterol 207.4, Sodium 1662.9, Carbohydrate 32.6, Fiber 4.7, Sugar 0.7, Protein 14.6
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GOAT RAGù WITH FRESH SPAGHETTI RECIPE - CHRIS PANDEL
From foodandwine.com
Servings 8Total Time 4 hrs 25 mins
- Preheat the oven to 350°. Season the goat with salt and pepper. Heat a large, enameled cast-iron casserole. Add the fennel and coriander seeds and the peppercorns and toast over moderate heat until fragrant, about 1 minute; transfer the spices to a plate to cool. Add the oil to the hot casserole and swirl to coat the bottom. Add the goat and cook over moderately high heat until richly browned all over, about 4 minutes per side. Transfer the goat to a plate.
- Add the onions, carrots, celery and fennel to the casserole and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the wine and boil over high heat until reduced by half, scraping up any browned bits on the bottom of the casserole, about 3 minutes. Add the chicken stock and bring to a boil. Return the goat to the casserole. Add the bay leaf, rosemary sprig and the 1/2 cup of whole olives. Put the toasted spices and the crushed red pepper in a tea ball and submerge it in the liquid. Cover and bake, turning the goat once, until the meat is very tender, about 3 hours. Let the goat cool to room temperature in the cooking liquid.
- Discard the bay leaf, rosemary sprig and the contents of the tea ball. Transfer the goat shoulder to a large rimmed baking sheet and remove all of the meat, breaking it up into 2-inch pieces. Discard any fat, bones and gristle
- Pass the vegetables and cooking liquid through the coarse disk of a food mill and return the sauce to the casserole. Add the goat meat and the remaining 1/2 cup of chopped olives. Simmer over low heat for 3 minutes. Stir in the mint leaves and lemon juice and season with salt and pepper.
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- Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 1 ½ to 2 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.
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