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Tagliatelle with goat ragout
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 747
  • Fat about 25g
  • Carbohydrates about 70g
  • Protein about 57g
Author: FOOBY Team
This is needed
This is needed for 6 people
Ragout
  • 80 g diced bacon
  • oil for frying
  • 1 red onion, finely chopped
  • 2 garlic clove, finely chopped
  • 1.2 kg goat stewing meat
  • 1 tsp fennel seeds
  • 1 red chilli pepper, deseeded, finely chopped
  • 0.5 bunch thyme, finely chopped
  • 1 bay leaf
  • 2 dl red wine (e.g. Merlot)
  • 100 g carrots, cut into cubes
  • 1 dl water
  • 2 tins peeled cherry tomatoes
  • 150 g celery, cut into cubes
  • 1 tsp sugar
  • 1 tsp salt
  • 0.25 tsp pepper
Pasta
  • 60 g Pecorino romano, peeled into thin strips using a peeler.
  • salted water, boiling
  • 500 g pasta (e.g. tagliatelle)
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And that's how it's done
And that's how it's done
Ragout
Heat the oil in a frying pan. Fry the meat in batches for approx. 5 mins., then remove from the pan. Fry the diced bacon, remove, reduce the heat. Add the onion and all the other ingredients up to and including the bay leaf, sauté for approx. 5 mins. Pour in the wine and reduce to approx. half the amount. Add the tomatoes, water and sugar, bring to the boil, season. Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1 hr., remove the lid and braise for a further 30 mins. Remove the meat from the sauce, tear apart with two forks, remove the bones, return the meat to the sauce.
Pasta
Cook the pasta in salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta. Add the pasta and cooking water to the ragout, gently heat through, plate up, sprinkle with cheese.

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