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Baked Ruoto with Goat

17/11/2023

The “Baked Ruoto with Goat” is a dish that combines the Italian tradition of cooking goat meat (an ingredient particularly appreciated during festive occasions in some Italian regions) with pasta wheels, creating a hearty and flavorful dish. The traditional Italian recipe focuses on aromatic herbs and slow cooking to enhance the flavors. Let’s see how this dish can be prepared.

Ingredients

  • 1 kg of goat meat, cut into pieces
  • 500 g of pasta wheels (or a similar short pasta)
  • 2 onions
  • 2 carrots
  • 2 stalks of celery
  • 4 cloves of garlic
  • 1 sprig of fresh rosemary
  • Some sage leaves
  • 1 glass of white wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Vegetable broth as needed
  • 400 g of peeled tomatoes (or tomato puree)
  • Grated pecorino cheese to taste (optional)
  • Chili pepper (optional)

Preparation

  1. In a wide saucepan, heat some oil and brown the goat meat pieces on all sides until golden. Once browned, set the meat aside.
  2. In the same saucepan, add the finely chopped onions, carrots, and celery, along with the whole garlic cloves (which will be removed later), and sauté until soft and golden.
  3. Add the goat meat back to the vegetables, then the rosemary and sage. Let it flavor for a few minutes.
  4. Deglaze with white wine and let the alcohol evaporate, then add the peeled tomatoes. Season with salt and pepper, and add a bit of chili pepper if you like.
  5. Partially cover with a lid and cook over moderate heat for about 1-1.5 hours, adding vegetable broth as needed to prevent the sauce from drying out too much.
  6. Meanwhile, cook the pasta in plenty of salted water until al dente, then drain and add it to the goat sauce, letting everything simmer together for a few minutes.
  7. Preheat the oven to 180 °C.
  8. Transfer the pasta and goat meat to a baking dish, sprinkle with grated pecorino cheese if desired, and bake for about 10-20 minutes to gratinate the top.
  9. Serve hot.

Curiosity

Goat meat is a typical ingredient in many Italian regions, especially in the center and south. Its meat is appreciated for its particularly delicate flavor and tenderness, especially if the animal is very young. It is often cooked on festive occasions such as Easter.