Ragù di Capretto con Pecorino Sardo e Gnochetti

Ragù di Capretto con Pecorino Sardo e Gnochetti

Mar 15, 2024

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Prep Time: 15 minutes

Cook Time: 3 hours

Number of Serves: 2


750g goat shoulder on the bone, cut into 3 pieces (speak to your butcher)

30g extra-virgin olive oil (2 tablespoons)

5 anchovy fillets, finely chopped Scalia Anchovies in evoo

3 garlic cloves, thinly sliced

1 red chili, thinly sliced

1 celery stalk, small dice

1 small carrot, small dice

1/2 onion, small dice

500g canned crushed tomatoes Freschissima Passata organic

310ml chicken stock (1 1/4 cups)

6 thyme sprigs

2 fresh bay leaves

20g butter Del Bocia salted butter

45g Sultanas, soaked in white wine overnight (1/4 cup) Premium Mildura Sultanas and Vicoletto Catarrato

15g finely grated Pecorino Sardo, plus extra to serve FOI pecorino sardo from Sardinia

1 tablespoon coarsely chopped flat-leaf parsley

180g Gnochetti Sardi Rusitchella d’Abruzzo


  1. Preheat and Brown:
  • Preheat the oven to 140°C.
  • Season the goat shoulder pieces with salt and pepper.
  • Heat olive oil in a casserole over medium-high heat until smoking.
  • Brown the meat on all sides (3-5 minutes). Transfer to an oven tray and keep warm.
  1. Saute Aromatics and Vegetables:
  • Add anchovy, garlic, and chili to the casserole; sauté until aromatic.
  • Add celery, carrot, and onion to the casserole; sauté until starting to caramelise (10-12 minutes).
  1. Add Sauce Ingredients:
  • Pour in the crushed tomatoes and chicken stock; bring to a boil.
  • Add thyme and bay leaves and return the browned meat to the casserole.
  1. Slow Cook:
  • Cover closely with baking paper, then cover with a lid.
  • Bake until the meat is tender and almost falls from the bone (2½-3 hours).
  • When cooked, remove the goat from sauce and, when cool enough to handle, break into bite-size pieces (discard bones).
  • Remove herbs from sauce and discard.
  • Return meat to sauce, boil over medium heat, stir in butter, pecorino Sardo and sultanas.
  • Season to taste and keep warm.
  1. Prepare Gnochetti Sardi:
  • When the ragu is almost ready, bring a large saucepan of water to a simmer.
  • Cook the Gnochetti Sardi according to package directions or to your preferred texture.
  1. Combine and Serve:
  • Drain the pasta and add it to the ragù.
  • Toss with extra Pecorino and extra virgin olive oil.
  • Serve with extra cheese on the side.

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