Rich Goat Bolognese Sauce for Pasta

Goat bolognese sauce is a take on one of the most famous Italian meat sauces. Bolognese ragu is from Bologna, a town in Italy known for it’s 1000 year-old university as well as the famous pasta sauce.

A bowl of spaghetti with goat bolognese sauce garnished with parmesan cheese.

The constant parts of the sauce, are ground meat, tomato, wine, and some sort of dairy, typically milk or the addition of cream at the end. To make cooking more streamlined, you can grind all of the meat and vegetables together if you like.

A bowl of ground goat meat and vegetables for making pasta sauce.
You can grind the meat and vegetables together if you have a meat grinder. Or just use ground goat meat.

Get Cooking

How to Make the Goat Pasta Sauce

The recipe is easy: the meat is cooked into a simple sauce with ground carrot, onion, and celery, wine, milk, tomato, and herbs. The mixture simmers slowly for an hour or two, and, from there, can be frozen or stored for months at a time. Straight from the pot after cooking, the ragu will taste great, but for a real restaurant style dish, try Chef’s tutorial for heating up scoops of the cooled sauce with a splash of tomato, parsley, and a knob of butter.

Chef Alan BergoThis recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. He’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at his site Forager Chef.

More Italian Recipes with Lamb and Goat

Lamb Scallopini

Braised Lamb Sugo (Sunday Gravy)

Spicy Braised Lamb or Goat Meatballs

Goat heart spaghetti bolognese
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5 from 1 vote

Goat Bolognese Sauce for Pasta

A take on the classic Italian pasta sauce using grass fed goat meat. Serves 4-6
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Bolognese, Goat Hearts, Grass Fed, Offal
Servings: 8 servings
Calories: 359kcal
Cost: 10


  • Meat grinder
  • Pasta pot
  • Wide saute pan or skillet


  • 2 lbs ground goat meat
  • 5 oz lamb belly or pork pancetta, cubed (optional)
  • 25 grams garlic cloves whole
  • 1 rib of celery chopped
  • 1 medium carrot chopped
  • 1 small onion chopped
  • 1 cup half and half
  • 1 cup dry white wine
  • 1 28 oz can whole peeled tomatoes
  • ¼ cup tomato paste
  • 2 dried bay leaves
  • 1 Tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • Fresh ground black pepper to taste

For serving

  • High quality parmesan cheese to taste
  • 4 tablespoons unsalted butter
  • 3/4 cup Tomato sauce
  • 2 Tablespoons chopped Italian parsley



  • Roughly chop the vegetables and garlic and pulse in a food processor.
  • Add the pancetta to a Dutch oven and cook on medium high heat to render the fat. Remove the pancetta, then brown the goat meat in the fat. Remove the goat meat and reserve with the pancetta.
  • Add the vegetable mixture and cook until translucent, about 5 minutes. Add the pancetta, wine, tomato, half and half, fresh thyme and bay leaves.
  • Bring the mixture to a simmer and cook on low for 1.5-2 hours, or until the sauce is thickened and delicious.
  • To serve, double check the seasoning, adjust as needed, stir in the butter and parsley, then ladle over cooked noodles with parmesan on the side.

To serve as you would eat in a restaurant.

  • For 4 servings, heat 3/4 cup of tomato puree in a pan, then add 2.5 cups of cooled ragu, heat through, double check the seasoning and adjust, add parmesan to taste along with 4 tablespoons of butter, and toss with the pasta directly in the pan, heat for a minute or to so the flavors can meld, finally, finish with the parsley and serve.


Resist the urge to substitute bacon for the belly or pancetta, the smoked flavor will take over the subtle flavors of the heart. 


Serving: 5oz | Calories: 359kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 808mg | Potassium: 816mg | Fiber: 2g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 6mg

Goat heart spaghetti bolognese