Goat Ragù

Adapted from "Urban Italian" by Andrew Carmellini and Gwen Hyman
Time: 2 hours
FOR THE RAGù:
3/4 cup olive oil
1 1/2 pounds ground goat meat
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon tomato paste
1 1/2 cups red wine
1 cup canned tomatoes
3 cups chicken broth or water
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
FOR FINISHING:
1 pound spaghetti or orecchiette
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped mint
1/4 cup grated pecorino cheese.
1. For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.

2. Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.

3. Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.

4. For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.

Yield: 4 to 6 servings.