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Ingredients
- 2 2 lbs. Cubed goat/lamb meat
- 1/4 cup Extra virgin olive oil
- 1 small Onion Chopped
- 1/2 cup Red wine
- 2 28 oz. Canned peeled tomato
- 1/4 -1 tsp Red chili peppers flakes (optional)
- 2Â Bay leaves (optional)
- 6Â Basil leaves
- Salt to taste
Instructions
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Add oil to a pan on medium heat. When oil is hot star adding the meat. Brown gently stirring frequently. Add the onion and continue sautéing until onion is golden and caramelized.
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Add wine and scrape bottom and sides. Let the wine evaporate.
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Add just a little of the tomatoes and let it sauté for a few minutes. Do this a couple of times.
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Add all the tomatoes and bring to a boil.
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Lower heat to minimum, place your wooden spoon a to the pot and cover with lid. Be sure there’s an opening so that the steam can escape. Stir occasionally and let it cook for about 2 hours or until meat is tender and oil comes up.
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Cook pappardelle, serve with sauce and meat.
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A dusting of Pecorino Romano is perfect addition.
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Buon Appetito!
