Mark's Winter Recipe
Goat ragu with Rigatoncini and cabbage
Serves four
Ingredients:
- 1 kg of diced goat
- 2brown onions
- 6 garlic cloves
- 4 anchovy fillets
- 1 sprig of rosemary
- 1 tbsp of fennel seeds
- 1 tbsp of chilli flakes
- 100 ml of red wine
- 300 ml of sugo ( slow cooked tomato sauce)
- Flour 9 (seasoned with salt and ground black pepper)
- 500 ml of chicken stock
Method:
In a large pan, brown the goat that has been coated with the seasoned flour. Than add the diced onions and fry.
Deglaze with red wine and add the remaining ingredients and bring to a simmer.
Transfer to a casserole pan and foil tight. Cook for about 3 hours at 150 degrees centigrade
Meanwhile cook your favorite pasta. I recommend using tube shaped pasta as they do a better job at holding sauces.
In a pan braise the Savoy cabbage with a lid using a little chicken stock, garlic, salt and pepper.
When the goat is tender, stir through the cabbage and the pasta.
Finish with grated Pecorino or Parmesan cheese.
