Beef / Pork

Goat Ragu is for Dinner.

Goat Ragu takes several minutes to prepare.

Goat Ragu takes several minutes to cook.

Goat Ragu makes 6 servings.

The ingredients for Goat Ragu are:

2 oz pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 lb lean trimmed goat stew meat
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3/4 cup light dry red wine such as Pinot Noir*
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped (we used diced fire-roasted 14 oz can)
2 roasted red peppers, coarsely chopped
1/4 tsp red pepper flake
1 1/4 teaspoons coarse gray sea salt
1/2 teaspoon coarsely ground black pepper

Here is how you make Goat Ragu:

Cook pancetta in a 12-inch heavy skillet (2 inches deep) (or a browning crock pot) over moderate heat, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add goat meat and cook, stirring occasionally, until no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine, tomatoes, red bell peppers, red pepper flake, sea salt, and pepper and simmer, stirring occasionally, until meat is tender and sauce is thickened, about 1 1/2 hours (or 4 hours on high in crock pot). Serving Size:?Serves 6

The nutritional information for Goat Ragu is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 229.0

• Total Fat: 5.4 g
• Cholesterol: 69.8 mg
• Sodium: 782.9 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.3 g
• Protein: 28.7 g