Goat ragu with pappardelle and ricotta

Try a different type of meat with Tom Nialls hearty dinner dish
Goat ragu with pappardelle and ricotta
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 onion
  • 2 stalks of celery
  • 2 carrots
  • 4 garlic cloves
  • 750 g 1cm diced goat meat, leg
  • 2 tbsp tomato purée
  • 375 g chopped tomatoes
  • 250 ml white wine
  • 250 ml chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp lemon rind
  • 40 g soft butter

For serving

  • Bunch of flat leaf parsley, chopped
  • 200 g 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. Turn heat to high and add diced goat meat and cook for 5 mins or until meat looks like it is beginning to brown.

2. 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.

3. 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.

4. Remove lid and let the ragout simmer away so some liquid evaporates for another 30 mins. Stir through butter and season to taste.

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

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