Goat ragu with red wine

Jill Dupleix
On the up: Goat ragu with red wine.
On the up: Goat ragu with red wine. Photo: Edwina Pickles

In Australia, young milk-fed goat is marketed as capretto, and more mature (weaned) goat as chevon. Goat meat is the most widely eaten meat in the world, and while Australia exports far more than it consumes, improved quality and availability mean the local market is also hotting up. Slow-braise older goat for stews, ragus, curries and tagines. Cook the meat on the bone for maximum flavour, then serve with polenta or mash, or shred the meat off the bone to toss with pasta and serve with parmesan.


1.5kg goat meat on bone, chopped into chunks

2 tbsp olive oil

2 onions, halved and sliced

2 carrots, peeled and sliced

2 celery stalks, finely sliced

2 garlic cloves, finely sliced

300ml good red wine

400g canned tomatoes

2 tbsp tomato paste

1 tsp sugar

300ml stock or water (check stock is gluten-free if necessary)

3 bay leaves

1 tbsp chopped thyme or rosemary, and extra for serving

1 tsp dried oregano

good pinch of dried chilli flakes

sea salt and pepper


1. Rinse the goat, pat dry, and season well. Heat one tablespoon of oil in a lidded ovenproof pan and brown the meat in batches, on both sides, then remove.

2. Add remaining oil and cook the onion, carrot, celery and garlic for 10 minutes until softened.

3. Add the red wine, tomatoes, tomato paste, sugar and stock, and bring to the boil, stirring.

4. Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 1 ½ to 2 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.