Goat Sugo
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 2pounds goat shoulder, cut into small pieces
- 2carrots, peeled and cut into ¼-inch dice
- 2leeks, sliced lengthwise, washed and sliced crosswise into ¼-inch half-moons
- 1cup dry white wine
- 6cups low-sodium chicken stock
- 1cup tomato puree
- 2bay leaves
- 1tablespoons fresh thyme, chopped
- 1sprig fresh rosemary
- 4ounces dried porcini mushrooms, soaked until rehydrated and roughly chopped
Nutritional analysis per serving (8 servings)
315 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 30 grams protein; 965 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season meat with salt and pepper. Heat a large heavy pot or Dutch oven over medium-high heat. Add the oil and then the meat, turning occasionally to brown all sides. Remove to a bowl.
- Step 2
Add vegetables to pot and sauté until just soft. Add wine and cook until reduced by half, scraping up bits from the bottom of the pot. Add chicken stock, tomato puree, bay leaves, thyme, rosemary and porcini. Bring to a boil, then reduce to a simmer. Add meat and collected juices to pot. Cover and gently simmer until reduced by half, about 2 hours, stirring occasionally.
- Step 3
Taste for seasoning. Serve with polenta and some freshly grated Parmesan.
Private Notes
Comments
Turned out great. I served it with fresh roasted potatoes instead of polenta, and the stew was so rich that it didn't need parmesan either. One note on the mushrooms: I believe the author meant 4 oz. AFTER being reconstituted in water. This works out to ~0.5 oz when still dry. I used ~0.75 oz (dry) and the mushroom flavor was quite strong.
Turned out great. I served it with fresh roasted potatoes instead of polenta, and the stew was so rich that it didn't need parmesan either. One note on the mushrooms: I believe the author meant 4 oz. AFTER being reconstituted in water. This works out to ~0.5 oz when still dry. I used ~0.75 oz (dry) and the mushroom flavor was quite strong.