Last weekend we smoked two whole goats for our annual Founders’ Day celebration. They turned our great, but two – 35 pound goats is a lot of meat, and we had leftovers. Not to worry. We adapted a traditional Bolognese meat sauce recipe from Mark Bittman, and the results were a great success. You can substitute beef and/or pork if you don’t have any smoked goat hanging around.
- 1 onion, chopped
- 2 – 3 carrots, chopped
- 1 – 2 celery spears, chopped
- 3 slices bacon, diced
- ½ cup red wine
- 1 cup stock
- 1 ½ pounds smoked goat (or other meat)
- 2 x 28 ounce can plum tomatoes
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- Sliced green onions and parmesan cheese (for garnish)
- Salt and pepper
- Saute onion, carrots, celery and bacon in a Dutch oven or similar pot. Cook until soft – about ten minutes.
- Add wine and cook down until mostly evaporated. Add stock, tomatoes and spices, and cook at simmer for two to three hours.
- Using a food processor, puree the mixture, and return to low heat. Add cream and mix thoroughly.
- Serve over egg noodles, garnished with sliced green onions and grated parmesan cheese.