Rich Goat Bolognese Sauce for Pasta
Goat bolognese sauce is a take on one of the most famous Italian meat sauces. Bolognese ragu is from Bologna, a town in Italy known for it’s 1000 year-old university as well as the famous pasta sauce.
The constant parts of the sauce, are ground meat, tomato, wine, and some sort of dairy, typically milk or the addition of cream at the end. To make cooking more streamlined, you can grind all of the meat and vegetables together if you like.
How to Make the Goat Pasta Sauce
The recipe is easy: the meat is cooked into a simple sauce with ground carrot, onion, and celery, wine, milk, tomato, and herbs. The mixture simmers slowly for an hour or two, and, from there, can be frozen or stored for months at a time. Straight from the pot after cooking, the ragu will taste great, but for a real restaurant style dish, try Chef’s tutorial for heating up scoops of the cooled sauce with a splash of tomato, parsley, and a knob of butter.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. He’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at his site Forager Chef.
More Italian Recipes with Lamb and Goat
Braised Lamb Sugo (Sunday Gravy)
Spicy Braised Lamb or Goat Meatballs
Goat Bolognese Sauce for Pasta
Equipment
- Meat grinder
- Pasta pot
- Wide saute pan or skillet
Ingredients
- 2 lbs ground goat meat
- 5 oz lamb belly or pork pancetta, cubed (optional)
- 25 grams garlic cloves whole
- 1 rib of celery chopped
- 1 medium carrot chopped
- 1 small onion chopped
- 1 cup half and half
- 1 cup dry white wine
- 1 28 oz can whole peeled tomatoes
- ¼ cup tomato paste
- 2 dried bay leaves
- 1 Tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
For serving
- High quality parmesan cheese to taste
- 4 tablespoons unsalted butter
- 3/4 cup Tomato sauce
- 2 Tablespoons chopped Italian parsley
Instructions
Bolognese
- Roughly chop the vegetables and garlic and pulse in a food processor.
- Add the pancetta to a Dutch oven and cook on medium high heat to render the fat. Remove the pancetta, then brown the goat meat in the fat. Remove the goat meat and reserve with the pancetta.
- Add the vegetable mixture and cook until translucent, about 5 minutes. Add the pancetta, wine, tomato, half and half, fresh thyme and bay leaves.
- Bring the mixture to a simmer and cook on low for 1.5-2 hours, or until the sauce is thickened and delicious.
- To serve, double check the seasoning, adjust as needed, stir in the butter and parsley, then ladle over cooked noodles with parmesan on the side.
To serve as you would eat in a restaurant.
- For 4 servings, heat 3/4 cup of tomato puree in a pan, then add 2.5 cups of cooled ragu, heat through, double check the seasoning and adjust, add parmesan to taste along with 4 tablespoons of butter, and toss with the pasta directly in the pan, heat for a minute or to so the flavors can meld, finally, finish with the parsley and serve.
Notes
Nutrition
