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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

Equipment

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

Ingredients

  • 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

Instructions

Bolognese

  • 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.

Notes

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

Nutrition

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