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Goat Ragu with Pappardelle & Ricotta

Entertain alfresco with this gorgeous pasta dish by Tom Niall, featured in episode 16 of Everyday Gourmet.


  • 2 tbsp olive oil

  • 1 onion

  • 2 celery stalks

  • 2 carrot

  • 4 cloves garlic crushed

  • 750gm 1cm diced goat leg meat

  • 2 tbsp tomato paste

  • 375gm crushed tomatoes

  • 250ml white wine

  • 250ml chicken stock

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1 tbsp lemon rind

  • 40gm soft butter

  • For serving:

  • bunch flat leaf parsley chopped

  • 200gm ricotta cheese

  • Pappardelle pasta


  • 1.

    In a heavy based casserole with a lid, heat olive oil over a moderate heat and cook off finely diced onion, celery, carrot and garlic until they soften.

  • 2.

    Turn heat to high and add diced goat meat and cook for 5 mins or until meat looks like it is beginning to brown

  • 3.

    Stir through tomato paste so theres a nice even coverage. By then the pan should have returned to a high heat so then add white wine. The white wine will almost deglaze the pan and after 5 mins you can add the tin of crushed tomatoes and chicken stock.

  • 4.

    Stir in the sprig of thyme, bay leaf and lemon rind. once the liquid has come to a boil reduce heat to a simmer and replace lid stirring occasionally for 30 mins

  • 5.

    Remove lid and let the ragout simmer away so some liquid evaporates for another 30 mins

  • 6.

    Stir through butter and season to taste

  • 7.

    Serve with pappardelle pasta, a generous hand full of parsley and ricotta.

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