Recipe courtesy of Chef Venecia Willis
Sponsor: True Aussie Beef & Lamb
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 ½ lbs goat meat, minced
- 1 c finely diced celery
- 1 c finely diced carrot
- 1 c finely diced yellow onion
- 3 cloves garlic, minced
- ¼ tsp ground nutmeg
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 Tbsp tomato paste
- ½ c dry white wine
- 1 (28-ounce) can whole tomatoes, crushed by hand, with juice
- 2 c beef stock
- 1 c whole milk
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 ½ lbs fresh pasta
- 4 oz grated Parmigiano-Reggiano
- In a large enamel-coated cast-iron pot, heat the olive oil and butter over medium-high heat.
- Add the minced goat and brown. Once browned, remove from the pot; do not drain.
- In the same pot, add carrots, celery and onion. Cook for 10 minutes, until the vegetables become soft and start to brown.
- Add back the cooked goat, garlic, nutmeg, thyme and basil. Cook until they become aromatic.
- Add the tomato paste and stir until it is coating all the vegetables and starts to brown.
- Deglaze the pot using the white wine, scraping the bottom of the pot to remove all the fond from the bottom of the pot.
- Add the crushed tomatoes with juice and stir to bring it all together.
- Add beef stock. Bring to a simmer and allow the mixture to reduce by half, about 1 hour.
- Once reduced, stir in the whole milk. Bring back to a simmer and allow to reduce again until the sauce is a good consistency. Salt to taste.
- Cook pasta according to the directions. Drain and stir into the Bolognese to coat evenly. Portion the pasta and top with Parmesan.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.