Name: Goat ragù
Total time: 3 h
Yield: 1
Ingredients: 2 onions; 3 cloves of garlic; 2 sprigs of fresh rosemary; 10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes; 1 tablespoon rice bran oil; 3 fresh bay leaves; 1 tablespoon red chilli flakes; 1 teaspoon ground nutmeg; 1 teaspoon dried oregano or mixed herbs; 1 teaspoon sugar; 450 g higher-welfare leg of kid goat diced (ask your butcher to do this); 150 ml red wine; 2 tablespoons tomato purée; 175 ml beef stock; 2 carrots; 2 heads of broccoli; 2 cloves of garlic; 25 g butter; a few sprigs of fresh basil

Goat ragù

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Total Time:
3 hours

Ingredients:

2 onions
3 cloves of garlic
2 sprigs of fresh rosemary
10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes
1 tablespoon rice bran oil
3 fresh bay leaves
1 tablespoon red chilli flakes
1 teaspoon dried oregano or mixed herbs
1 teaspoon sugar
450 g higher-welfare leg of kid goat diced (ask your butcher to do this)
150 ml red wine
2 tablespoons tomato purée
175 ml beef stock
2 carrots
2 heads of broccoli
2 cloves of garlic
25 g butter
a few sprigs of fresh basil

Instructions:

Peel and dice the onions, grate the garlic, and chop the rosemary. Dice the tomatoes if using. Heat oil in a large saucepan and sauté onions until soft. Stir in garlic, rosemary, bay leaves, chili flakes, nutmeg, oregano, and sugar, then fry for 3 minutes. Increase heat, brown the kid goat, then season with salt and pepper. Deglaze the pan with red wine, add tomato purée and tomatoes. Add stock, bring to a boil, then simmer covered for 2 hours 30 minutes. Grate carrots and stir into ragù 20 minutes before it's ready. Season to taste. Cook broccoli in boiling salted water, then drain and mash with garlic and butter. Serve ragù with mashed broccoli and garnish with basil leaves. Serve with warm, sliced baguette.

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