A take on the classic Italian pasta sauce using grass fed goat meat. Serves 4-6
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Bolognese, Goat Hearts, Grass Fed, Offal
Servings: 8servings
Calories: 359kcal
Cost: 10
Equipment
Meat grinder
Pasta pot
Wide saute pan or skillet
Ingredients
2lbsground goat meat
5ozlamb bellyor pork pancetta, cubed (optional)
25gramsgarlic cloveswhole
1rib of celery chopped
1medium carrot chopped
1small onion chopped
1cuphalf and half
1cupdry white wine
1 28ozcan whole peeled tomatoes
¼cuptomato paste
2dried bay leaves
1Tablespoonchopped fresh thyme
1teaspoonkosher salt
Fresh ground black pepperto taste
For serving
High quality parmesan cheeseto taste
4tablespoonsunsalted butter
3/4cupTomato 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
Resist the urge to substitute bacon for the belly or pancetta, the smoked flavor will take over the subtle flavors of the heart.