The very best of Sicilian flavours meet the best of local Tynedale Goat Kid meat with this simple Ragu, with the colder weather just around the corner this is the perfect treat to enjoy with a rich red wine.
This simple hearty Ragu will work well with Pasta as an alternative to the potato gnocchi or even as a pie filling to top with some creamy mash (yes it works)!
Ingredients; (Serves 2)
- 2 servings of fresh potato gnocchi (or pasta)
- 500g Goat Shoulder
- 1 white onion, cut into large thick rings
- 2 large carrot, peeled & cut lengthways
- 3 sticks of celery, cut on the angle into large pieces
- 1 sprig of thyme
- 250mls red wine
- 100mls marsala wine
- 300mls tomato passata
- 300mls lamb or beef stock
- 1 tb sp butter
- 2 bay leaf
- 2 cinnamon sticks
- 50g dried black raisins
- 30g toasted pine nuts
- salt & grd black pepper to season
- freshly shaved pecorino cheese to serve
- Firstly preheat oven to 140C, lightly oil a large frying pan & add the carrot, onion, celery & colour until lightly browned.
- Remove the vegetables & place on the bottom of a deep roasting tray, spread out evenly.
- Add the Goat shoulder to the pan & colour well on the surface, remove from the pan & place on top of the vegetables.
- Deglaze the pan with the red wine & marsala & pour into the passata & stock before adding to the tray.
- Add the cinnamon sticks, bay leaf, raisins & thyme, give a gentle stir to immerse the seasonings.
- Baste the meat with the sauce & cover with baking parchment & finally wrap the tray with foil before adding to the oven.
- Cook in the oven for 5-6 hours until the meat is tender and shredding when pierced with a fork.
- Remove the tray from the oven & allow to cool for 30 mins, this allows the meat to relax, remove the meat & pull strands gently until shredded.
- Remove the vegetables & chop finely before adding back to the sauce.
- To assemble heat a wide non-stick pan with a little oil, pan-fry the gnocchi until lightly golden before adding the goat & sauce, allow to stew gently for 2 mins before adding butter.
- Remove from the heat, serve by spooning ragu into a bowl, sprinkle over toasted pine nuts, pecorino & if you like a little truffle oil finishes the dish beautifully!