So, here is the home made pappardelle with baby-goat ragout, and it is so good i am going to make it again.
- kid [baby suckling goat] shoulder about 700 grams [with the bones]
- bay leaf
- pepper freshly ground
- Italian tomato puree
- a glass of wine [i use only white wine - today was Sauvignon but made in India]
- extra virgin olive oil
- grated Parmigiano Reggiano
- home made pappardelle
- First sauté the meat [with the bones] in extra virgin olive oil to a very brown point. Then add the wine and braise until complete evaporation.
- Now add to the meat the minced vegetables, ground pepper, bay leaf and sauté until all is browned. Only then add the tomato puree and go on stirring until the oil separates.
- Add enough warm water to cover everything and close the pan with the lid. If you don't have a lid that can be filled with water on top, you can cover the pan with a dish holding some water that you go on filling when evaporated. This way there is no danger to burn the sauce because the steam goes back inside the pan and the sauce never gets dry.
- Keep the bones into the sauce [remove them only at the end] and cook for about 2 hours or more, until the oil surfaces and the sauce is thick.
- Boil abundant water (one liter for every 100g of pasta) with salt, and cook the pappardelle until al dente (few minutes). Drain the pasta and place it in the hot ragout. Stir and serve.