Pappardelle with Milk-Roasted Baby Goat Ragù

Name: Pappardelle with Milk-Roasted Baby Goat Ragù
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 680 grams baby goat shoulder on the bone (see Note); 1 smalls cinnamon stick; 473 milliliters canned peeled Italian tomatoes, crushed; 296 milliliters chicken stock or low-sodium broth; 4 servings Homemade Pappardelle Noodles (See Note); 59 milliliters extra-virgin olive oil; 4 servings Freshly grated Pecorino Romano cheese, for serving; 4 servings Salt and freshly ground black pepper; 2 thyme sprigs; 2 Tbsps tomato paste; 237 milliliters whole milk

Pappardelle with Milk-Roasted Baby Goat Ragù might be just the main course you are searching for. This recipe makes 4 servings with 660 calories, 41g of protein, and 32g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, thyme sprigs, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

In a medium enameled cast-iron casserole, heat 3 tablespoons of the olive oil. Season the goat with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until lightly browned on both sides, about 15 minutes. Spoon off the excess fat in the casserole.

Ingredients you will need

Salt And Pepper

Olive Oil

Add the milk, thyme, bay leaf and cinnamon stick to the casserole and bring to a boil. Cover with foil and a lid and transfer to the oven. Braise for about 1 hour 40 minutes, turning the meat occasionally and spooning the cooking liquid over it from time to time. The meat is done when it's tender enough to pull off the bone.

Ingredients you will need

Cinnamon Stick

Bay Leaves

Thyme

Bone

Meat

Milk

Equipment you will use

Aluminum Foil

Oven

Remove the meat from the casserole and let cool.

Ingredients you will need

Meat

Pour the pan juices into a heatproof glass measuring cup. There should be about a 1/2 cup. Discard the thyme sprigs, bay leaf and cinnamon stick. Pull the meat from the bones and cut it into 1/2-inch pieces. Reserve the large bones.

Ingredients you will need

Cinnamon Stick

Fresh Thyme

Bay Leaves

Meat

Equipment you will use

Measuring Cup

Frying Pan

Add the remaining 1 tablespoon of olive oil to the casserole along with the tomato paste and cook over moderate heat until sizzling, about 2 minutes. Stir in the reserved pan juices.

Ingredients you will need

Tomato Paste

Olive Oil

Equipment you will use

Frying Pan

Add the tomatoes and chicken stock and bring to a boil. Season with salt and pepper. Return the meat and bones to the casserole and simmer over very low heat until the sauce is thick and reduced to about 3 1/2 cups, about 1 hour; discard the bones. Refrigerate the goat rag overnight.

Ingredients you will need

Salt And Pepper

Chicken Stock