Delicious Goat Ragu with Traditional Roasted Veg

Delicious Goat Ragu with Traditional Roasted Veg

Serves 6  

1.5kg diced goat (The boys will have it trimmed up and ready for you)

Rapeseed oil

2 onions, 2 carrots, 2 celery stalks & 2 garlic cloves all peeled & sliced

300ml red wine

400g canned tomatoes

1tsp sugar

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:

  1. Preheat the oven to 160ºC

  2. Season the goat with Salt & Pepper.

  3. Dig out a heavy ovenproof pan & chuck a splash of Rapeseed Oil and brown the meat

  4. Set the goat aside to rest & add a good lug of oil to cook the onion, carrot, celery & garlic for about 10mins

  5. Add the red wine, tomatoes, sugar & stock & a splash of tomato paste if you have it handy, bring it to the boil

  6. 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

  7. 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

  8. Your veg & Ragu should be ready at the same time. Taste test your Ragu for seasoning & tenderness & check the potatoes and carrots are cooked.

  9. 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 !