Enjoy this Italian-ragu inspired tomato-based meat sauce over a bed of noodles.
5 Tbs. butter 1 cup finely diced portobello mushroom 1 cup finely diced onion 1 cup finely diced celery 1 cup finely diced carrot 2 Tbs. minced garlic 1 pound of ground goat 1 cup milk 1 cup white wine 28 oz can of diced tomatoes 2 Tbs. minced lovage or parsley 1 Tbs. + 1 tsp. Salt ¼ tsp. black pepper ½ tsp crushed red pepper ½ cup water
Pasta of choice, such as bucatini or fettuccine Aged cheese such as parmesan
Directions *Throughout this recipe you’re going to layer the salt in. Measure out the total salt, and parcel in after steps 2, 3, 4 and 7.
Melt butter in a sauce pan at medium-high heat.
Add diced mushrooms and allow to lightly brown.
Add diced celery, carrot, minced garlic, and black pepper and allow to sweat and sauté.
Add ground goat meat and allow to brown.
Add the milk and simmer until no liquid remains.
Add white wine and again allow to simmer until liquid is gone.
Add canned tomatoes, fresh herbs, and crushed red pepper and simmer. The tomatoes will release liquid, and then as the sauce continues to simmer it will condense again. Add ½ cup of water and continue to simmer for a total of about 30-40 minutes. Add another ½ cup water if need be.
Toss sauce with cooked noodles of choice and served topped with a nice aged cheese.