2 tbsp olive oil
2 celery stalks
4 cloves garlic crushed
750gm 1cm diced goat leg meat
2 tbsp tomato paste
1x 410g can of Ardmona crushed tomatoes
250ml white wine
250ml chicken stock
2 sprigs fresh thyme
2 bay leaves
1 tbsp lemon rind
40gm soft butter
bunch flat leaf parsley chopped
200gm ricotta cheese
In a heavy based casserole with a lid, heat olive oil over a moderate heat and cook off finely diced onion, celery, carrot and garlic until they soften.
Turn heat to high and add diced goat meat and cook for 5 mins or until meat looks like it is beginning to brown
Stir through tomato paste so theres a nice even coverage. By then the pan should have returned to a high heat so then add white wine. The white wine will almost deglaze the pan and after 5 mins you can add the tin of crushed tomatoes and chicken stock.
Stir in the sprig of thyme, bay leaf and lemon rind. once the liquid has come to a boil reduce heat to a simmer and replace lid stirring occasionally for 30 mins
Remove lid and let the ragout simmer away so some liquid evaporates for another 30 mins
Stir through butter and season to taste
Serve with pappardelle pasta, a generous hand full of parsley and ricotta.