Prep Time: 15 minutes
Cook Time: 3 hours
Number of Serves: 2
Ingredients:
750g goat shoulder on the bone, cut into 3 pieces (speak to your butcher)
30g extra-virgin olive oil (2 tablespoons)
5 anchovy fillets, finely chopped Scalia Anchovies in evoo
3 garlic cloves, thinly sliced
1 red chili, thinly sliced
1 celery stalk, small dice
1 small carrot, small dice
1/2 onion, small dice
500g canned crushed tomatoes Freschissima Passata organic
310ml chicken stock (1 1/4 cups)
6 thyme sprigs
2 fresh bay leaves
20g butter Del Bocia salted butter
45g Sultanas, soaked in white wine overnight (1/4 cup) Premium Mildura Sultanas and Vicoletto Catarrato
15g finely grated Pecorino Sardo, plus extra to serve FOI pecorino sardo from Sardinia
1 tablespoon coarsely chopped flat-leaf parsley
180g Gnochetti Sardi Rusitchella d’Abruzzo
Method:
- Preheat and Brown:
- Preheat the oven to 140°C.
- Season the goat shoulder pieces with salt and pepper.
- Heat olive oil in a casserole over medium-high heat until smoking.
- Brown the meat on all sides (3-5 minutes). Transfer to an oven tray and keep warm.
- Saute Aromatics and Vegetables:
- Add anchovy, garlic, and chili to the casserole; sauté until aromatic.
- Add celery, carrot, and onion to the casserole; sauté until starting to caramelise (10-12 minutes).
- Add Sauce Ingredients:
- Pour in the crushed tomatoes and chicken stock; bring to a boil.
- Add thyme and bay leaves and return the browned meat to the casserole.
- Slow Cook:
- Cover closely with baking paper, then cover with a lid.
- Bake until the meat is tender and almost falls from the bone (2½-3 hours).
- When cooked, remove the goat from sauce and, when cool enough to handle, break into bite-size pieces (discard bones).
- Remove herbs from sauce and discard.
- Return meat to sauce, boil over medium heat, stir in butter, pecorino Sardo and sultanas.
- Season to taste and keep warm.
- Prepare Gnochetti Sardi:
- When the ragu is almost ready, bring a large saucepan of water to a simmer.
- Cook the Gnochetti Sardi according to package directions or to your preferred texture.
- Combine and Serve:
- Drain the pasta and add it to the ragù.
- Toss with extra Pecorino and extra virgin olive oil.
- Serve with extra cheese on the side.
