Pappardelle With Milk Roasted Baby Goat Ragu
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Baby goat shoulder on the bone||1 1⁄2 Pound|
|Whole milk||1 Cup (16 tbs)|
|Cinnamon stick||1⁄2 Small|
|Tomato paste||2 Tablespoon|
|Canned peeled italian tomatoes||2 Cup (32 tbs), crushed|
|Chicken stock/Low-sodium broth||1 1⁄4 Cup (20 tbs)|
|Pappardelle||1 1⁄4 Cup (20 tbs) (Homemade)|
|Freshly grated pecorino romano cheese||1⁄4 Cup (4 tbs) (For Serving)|
|Freshly ground black pepper||To Taste|
1. Preheat the oven to 300° In a medium enameled cast-iron casserole, heat 3 tablespoons of the olive oil over moderately high heat. Season the goat meat with salt and black pepper and add it to the casserole. Cook over moderately high heat, turning once, until lightly browned on both sides, about 15 minutes. Spoon off the excess fat in the casserole.
2. Carefully pour in the milk, and then add the thyme sprigs, bay leaf and cinnamon stick to the casserole: bring the liquid to a boil over high heat. Cover the casserole with foil and then with a lid and transfer the casserole to the oven. Braise for about 1 hour 40 minutes, turning the goat meat occasionally and spooning the cooking liquid over the meat from time to time. The goat is done when it's tender enough to pull off the bone.
3. Remove the goat meat from the casserole and let cool on a large plate. Pour the pan juices into a heatproof glass measuring cup. There should be about 1/2 cup of liquid. Discard the thyme sprigs, bay leaf and cinnamon stick. Pull the goat meat from the bones and cut it into 1/2 inch pieces. Reserve the large bones.
4. Add the remaining 1 tablespoon of olive oil to the casserole along with the tomato paste and cook, stirring, over moderate heat until sizzling, about 2 minutes. Stir in the reserved pan juices. Add the crushed tomatoes and chicken stock and bring to a boil. Season with salt and black pepper. Return the meat and bones to the casserole and simmer over very low heat until the sauce is thick and reduced to about 3 1/2 cups, about 1 hour; discard the bones. Let cool, then cover and refrigerate the goat ragu overnight.
5. The next day, rewarm the goat ragu in the casserole. Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 3 minutes. Drain well and add the pasta to the ragu; toss well. Serve the pasta and ragu in warmed, shallow bowls, passing the grated Pecorino Romano cheese on the side.