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Receta Goat Ragout with Figs & Rosemary Over Pappardelle

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Ingredientes

  • 2 lbs bone-in goat stew meat
  • 2 large onions, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, chopped
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • ¼ cup roughly chopped Italian parsley
  • 1 quart beef stock
  • 1 quart tomato puree or diced fresh tomatoes
  • 1 cup diced dried figs
  • ¼ cup all-purpose flour
  • ½ cup red wine
  • ¼ cup cornstarch slurry (1 tbsp cornstarch dissolved in roughly ¼ cup warm water)
  • Sea salt
  • Freshly ground black pepper
  • 1 lb pappardelle pasta, cooked, drained, and tossed with olive oil

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2754g
Calories 1583  
Calories from Fat 420 27%
Total Fat 47.7g 60%
Saturated Fat 7.65g 31%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7275mg 303%
Potassium 7142mg 204%
Total Carbs 256.15g 68%
Dietary Fiber 45.3g 151%
Sugars 137.05g 91%
Protein 41.3g 66%
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