Smoked Goat Bolognese Sauce

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


  1. Saute onion, carrots, celery and bacon in a Dutch oven or similar pot. Cook until soft – about ten minutes.
  2. Add wine and cook down until mostly evaporated. Add stock, tomatoes and spices, and cook at simmer for two to three hours.
  3. Using a food processor, puree the mixture, and return to low heat. Add cream and mix thoroughly.
  4. Serve over egg noodles, garnished with sliced green onions and grated parmesan cheese.

Merlot everyone?!