Maccheroni with goat ragu

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.