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Ingredients
- 2 kid goat shoulders, each about 1kg
- 50ml extra virgin olive oil
- 1 garlic clove, sliced
- 4 celery sticks, cut in 1cm cubes
- 1 carrot, peeled and cut in 1cm cubes
- 2 brown onions, peeled and cut in 1cm cubes
- 500ml white wine
- 1 tsp thyme leaves
- 1 cup water
- Salt and freshly cracked black pepper
- 1kg pappardelle or other wide ribbon pasta
- 100g pecorino
- 2 bird's eye chillies
Method
Cut each shoulder in 3 pieces, leaving the bone in.
Heat olive oil in a large pot. Lightly fry garlic and vegetables.
Raise heat and add goat pieces, moving vegetables and meat constantly so they don't stick.
When meat has developed good colour, add wine, thyme, salt, pepper and water. Cover and cook slowly for 90 minutes.
Remove meat and remove from bone. Shred and return to sauce. Cook for 10 minutes until meat starts to break up. Season to taste and set aside.
Cook pappardelle in salted boiling water until al dente. Drain and toss with sauce.
Serve with grated pecorino and finely sliced chilli on top.
