It’s been deemed one of Brisbane’s most iconic dishes, our homemade Pappardelle with Braised Goat ragu.
With a mantra embraced by most Italian cooks, simple yet full of quality ingredients, the flavour packed dish can be enjoyed year round.
And now, enjoy the flavours from your very own kitchen:
¼ cup extra-virgin olive oil
3 kg baby goat shoulder on the bone
Salt and freshly ground black pepper
1 cup each Onion, celery, and carrots diced
1 thyme bunch
2 bay leaf
5 x 400g cans peeled Italian tomatoes, crushed
1 ¼ cups chicken stock or low-sodium broth
2 tbsp butter
2 tbsp grated grana padana
05 ea halved green Sicilian olives (per portion)
1 tbsp chopped Italian parsley
Ask your butcher to get goat shoulder preferably of a baby goat.
Pre heat the oven to 140 c. In a heavy bottom cast- iron casserole heat up the olive oil till it just starts to smoke.
Season the goat with salt and pepper, place it in the casserole and cook over moderately high heat turning until browned on all sides. Remove the goat from the casserole and lay the meat on a flat tray. Add the diced vegetables to the casserole and sauté until the vegetables are just about to caramelize.
Add the crushed tomatoes and chicken stock and bring to a boil. Stir in the bay leaf and thyme. Transfer the goat back into the casserole, making sure the goat is entirely covered with the sauce . Place butchers paper flat onto the surface of the sauce , so it will not reduce and dry out with cooking and then add the casserole lid. Transfer to the oven and cook for 2 hours and 30 minutes. You can use this waiting time to make the pasta.
280 g durum wheat Flour (Ballata flour)
2 ea organic eggs (should yield100 ml, adjust accordingly)
30 ml. Water
10 ml Extra virgin olive oil
Combine the eggs, water and olive oil using a whisk and add to the flour. Knead the mixture in a kitchen aid mixer at low speed for 10 -15 minutes. Transfer the resulting dough to a lightly floured work surface and knead manually for a few minutes to form a nice elastic ball. Rest the dough covered under a damp cloth for at least 1 hour. The resting process relaxes the dough gives it a fine texture and makes your pasta easy to roll out.
Using a small manual pasta machine roll the dough in to rectangles of 1 mm thickness, or the finest setting on your pasta machine. It should be around 12 cm in length. Once you have ample sheets dust them with flour and hang to dry. The sheets should be dry to touch but still elastic and workable. Once dry roll them up like your morning newspaper and then slice them into 1.5 cm thick strips. Keep the strips lightly floured on a wooden tray.
The meat should be tender by now and you will know it is ready when it almost falls off the bone. Discard the bay leaf and thyme, transfer the goat to a tray and pull the meat from the bones.Puree the remaining sauce in your casserole dish using a food mill and return the meat without the bones to the sauce. Stir in the butter and olives. Keep warm.
Bring a large pot of salted water to a boil. Add the pappardelle. Allow 60 – 70 g per person and cook until al dente, about 3 minutes. Drain and add the pasta to the ragù. Toss with grated grana padana and chopped parsley and serve the pasta in shallow bowls with extra cheese on the side.