Name: Maccheroni with goat ragu
Total time: 250 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 150 g carrots; 100 g celery; 800 g crushed San Marzano tomatoes; 30 g Flour; 20 g Garlic cloves; 1200 g goat shoulder; 500 g Macaroni; 60 g Olive Oil; 150 g onion; 2 g pepper; 2 g red pepper flakes; 100 g Romano cheese; 5 g rosemary; 10 g salt; 70 g tomato paste; 250 g Wine

Malzemeler

Malzemeler
2 g bay leaf
150 g carrots
100 g celery
800 g crushed San Marzano tomatoes
30 g Flour
20 g Garlic cloves
1200 g goat shoulder
500 g Macaroni
60 g Olive Oil
150 g onion
2 g pepper
2 g red pepper flakes
100 g Romano cheese
5 g rosemary
10 g salt
70 g tomato paste
250 g Wine

Hazırlanışı

Cut the boneless goat shoulder into 3-4 cm cubes. Pat the goat shoulder dry with paper towels, then lightly dust with 00 flour, shaking off any excess.

Heat Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the goat shoulder in batches until deeply browned on all sides. Remove the seared goat shoulder and set aside.

Reduce heat to medium. Add the finely diced Carrots, Celery, and Red onion to the pot. Sauté gently, stirring occasionally, until softened and translucent, about 8-10 minutes. This is your soffritto.

Maccheroni with goat ragu

Malzemeler

Hazırlanışı

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