A staple on the Bar Alto menu, the pappardelle with goat ragu is a rich, flavoursome dish that pairs perfectly with a crisp white wine!
1/4 cup extra virgin olive oil
1 kg goat shoulder on the bone (ask your butcher to get goat shoulder, preferably of a baby goat)
1 cup each onion, celery, and carrots – diced
2 thyme sprigs
1 bay leaf
4 cups canned Italian tomatoes – peeled and crushed
1 1/4 cups chicken stock
2 tbsp butter
2 tbsp ground Grana Padano
10 green Sicilian olives – halved
1 tbsp of chopped Italian parsley
Salt and freshly ground black pepper
Preheat the oven to 140°. In a heavy bottom cast-iron casserole dish, heat up the olive oil.
Season the goat with salt and pepper and add to the casserole dish and cook over moderate heat, turning once until browned on both sides. Transfer the meat to a tray and add the vegetables to the casserole dish. Cook 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, cover with foil and lid. Transfer to the oven and cook for 2 hours and 30 minutes. Meanwhile, make the pasta!
280 g durum wheat flour
2 organic eggs
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 mixer at low speed for 10-15 minutes, or by hand, until an elastic ball is formed.
Rest the dough, covered under a damp cloth, for at least one hour.
Roll the pasta dough into rectangles 2 mm thick and up to 12 cm long, either with a rolling pin or pasta roller. Keep the strips on a lightly-floured wooden tray.
Boil the pasta until al dente, and combine with ragu. Serve topped with extra Grana Padano!