Casa Barilla's Cooking School has provided this delicious Italian dish, perfect for entertaining or sharing with family. 


  • 250g Barilla Egg Pappardelle

  • 1 jar Barilla Napoletana sauce

  • ½ onion, finely chopped

  • 1 garlic clove, crushed

  • ½ carrot, finely chopped

  • 1 stick celery, finely chopped

  • 250g goat meat, (shoulder or leg) diced in 1cm cubes

  • ½ glass of red wine

  • 1 bay leaf

  • 3 juniper berries

  • 150ml chicken stock

  • 80g goats cheese

  • 40ml reduction of balsamic vinegar

  • 60ml Extra Virgin Olive oil

  • Rock salt, for pasta water

  • Salt and pepper, for seasoning


  • 1.

    In a large deep fry pan, add oil and gently cook the onions, garlic, carrots and celery.

  • 2.

    Once golden, add the meat and brown, then add the wine and allow it to evaporate. Add the bay leaf and juniper berries, then the stock.

  • 3.

    Simmer for 7 minutes, then add the Napoletana sauce. Season to taste.

  • 4.

    In a big sauce pan, bring plenty of salted water to the boil (7g of salt to 1lt of water), add the pasta and cook according to packet’s instructions.

  • 5.

    Drain the pasta 2 minutes before the suggested cooking time and toss with the sauce. Add the cheese and stir together.

  • 6.

    Serve with a drizzle of balsamic vinegar reduction.

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