Goat with pasta in tomato sauce

15’

4–5

Σχετικά με τη συνταγή

Calories ~650–720kcal

Protein ~40–45g

Carbohydrates ~45–55g

Fat ~30–35g

Greek – Traditional

Preparation 15’

Cooking 2 hours 30’

Servings 4–5

Διατροφική αξία ανά μερίδα

Calories ~650–720kcal

Protein ~40–45g

Carbohydrates ~45–55g

Fat ~30–35g

The recipe

Goat with pasta in tomato sauce

Greek – Traditional

15’ Preparation

2 hours 30’ Cooking

4–5 Servings

Nutrition per serving

~650–720 kcal Calories

~40–45 g Protein

~45–55 g Carbohydrates

~30–35 g Fat

Υλικά

1.5 kg goat (bone-in), cut into portions
500 g pasta
100 ml olive oil
60 ml white wine
2 onions, finely chopped
2 garlic cloves
4 ripe tomatoes, grated
1 bay leaf
4–5 allspice berries
1 cinnamon stick
2–3 cloves
Salt & freshly ground black pepper
150 g aged anthotyro cheese (or a dry Greek cheese for grating)

Goat with pasta in tomato sauce

Preparation: 15’ Cooking: 2 hours 30’ Servings: 4–5 Cuisine: Greek – Traditional

Nutrition per serving: Calories ~650–720 kcal · Protein ~40–45 g · Carbohydrates ~45–55 g · Fat ~30–35 g

Ingredients

1.5 kg goat (bone-in), cut into portions
500 g pasta
100 ml olive oil
60 ml white wine
2 onions, finely chopped
2 garlic cloves
4 ripe tomatoes, grated
1 bay leaf
4–5 allspice berries
1 cinnamon stick
2–3 cloves
Salt & freshly ground black pepper
150 g aged anthotyro cheese (or a dry Greek cheese for grating)

Method

In a pot that can also go into the oven, heat the olive oil and sear the goat pieces until well browned on all sides. Season with salt and pepper.
Once nicely caramelized, add the onions, garlic, and spices (bay leaf, allspice, cinnamon, cloves). Sauté until the onions soften and release their aroma.
Deglaze with the white wine. Once the alcohol has evaporated, add the grated tomatoes and let the sauce cook for 2–3 minutes.
Add cold water just enough to cover the meat. Bring to a boil, then cover with wet parchment paper and a lid, and transfer to a preheated oven at 180°C. Cook for about 2 hours, checking occasionally and adding a little water if needed.
Once the meat is tender and the sauce has thickened, remove the pot from the oven and place it back on the stovetop.
Add a little water if necessary so the pasta can cook in the sauce. Once it comes to a boil, add the pasta and cook for about 8 minutes, until it absorbs the flavors and the sauce becomes rich and well combined.
Serve immediately and finish with plenty of grated aged anthotyro.
The secret to this dish lies in slow cooking. The more the meat tenderizes and the flavors meld together, the richer and more authentic the final result becomes.

Εκτέλεση

In a pot that can also go into the oven, heat the olive oil and sear the goat pieces until well browned on all sides. Season with salt and pepper.

Once nicely caramelized, add the onions, garlic, and spices (bay leaf, allspice, cinnamon, cloves). Sauté until the onions soften and release their aroma.

Deglaze with the white wine. Once the alcohol has evaporated, add the grated tomatoes and let the sauce cook for 2–3 minutes.

Add cold water just enough to cover the meat. Bring to a boil, then cover with wet parchment paper and a lid, and transfer to a preheated oven at 180°C. Cook for about 2 hours, checking occasionally and adding a little water if needed.

Once the meat is tender and the sauce has thickened, remove the pot from the oven and place it back on the stovetop.

Add a little water if necessary so the pasta can cook in the sauce. Once it comes to a boil, add the pasta and cook for about 8 minutes, until it absorbs the flavors and the sauce becomes rich and well combined.

Serve immediately and finish with plenty of grated aged anthotyro.

TIPS

The secret to this dish lies in slow cooking. The more the meat tenderizes and the flavors meld together, the richer and more authentic the final result becomes.