1.5kg diced goat (The boys will have it trimmed up and ready for you)
2 onions, 2 carrots, 2 celery stalks & 2 garlic cloves all peeled & sliced
300ml red wine
400g canned tomatoes
300ml veg stock
3 bay leaves
1tsp rosemary, 1tsp dried oregano
Pinch of dried chilli flakes
S & P
Handful of carrots, peeled & cut into thick strips
Washed potatoes enough for 6
What to do:
Preheat the oven to 160ºC
Season the goat with Salt & Pepper.
Dig out a heavy ovenproof pan & chuck a splash of Rapeseed Oil and brown the meat
Set the goat aside to rest & add a good lug of oil to cook the onion, carrot, celery & garlic for about 10mins
Add the red wine, tomatoes, sugar & stock & a splash of tomato paste if you have it handy, bring it to the boil
Return the meat back to the pan & chuck in the bay leaves, rosemary, oregano, chilli, sea salt & pepper- Cover & cook it in the oven for 2 hours
After an hour and 15mins grab your potatoes & peeled carrots chuck them in a baking tray with a splash of rapeseed oil, salt, pepper & a couple of sprigs of rosemary
Your veg & Ragu should be ready at the same time. Taste test your Ragu for seasoning & tenderness & check the potatoes and carrots are cooked.
Remove the bay leaves & serve piping hot for a real tasty supper
Obviously we make it on a slightly larger scale - Don't expect it to make vats like it does in this photo !