Make this slow-cooked goat ragu, then check out our spaghetti bolognese, lamb ragu pappardelle, vegan mushroom ragu and more ragu recipes.

About Cabrito goat

James Whetlor set up Cabrito in 2012. The aim of the company is to work with existing goat dairy farms to help introduce kid goat meat as an ingredient to restaurants, butchers and to home cooks to prevent them becoming an unused by-product of the industry. After selling his first order to Jeremy Lee at Quo Vadis, other restaurants have followed and chefs like Neil Rankin, Gill Meller and Yotam Ottolenghi have championed the use of goat. James’s first book Goat is out now (£20, Quadrille). Listen to episode 95 of the olive magazine podcast here to hear James talk all things goat. And buy the meat online at


  • 2 tbsp plain flour
  • 500g kid goat shoulder, diced
  • olive oil
  • 2 onions, finely chopped
  • 3 carrots, finely diced
  • 2 sticks celery, finely diced
  • 4 cloves garlic, finely sliced
  • chopped to make 1 tbsp rosemary
  • chopped to make 1 tbsp thyme
  • 1 star anise
  • ½ bottle (ideally a strong red such as a shiraz or malbec) red wine
  • 2 bay leaves
  • 200ml passata
  • 200ml chicken stock
  • a small bunch flat-leaf parsley, chopped
  • 300g orecchiette
  • 25g butter
  • 50g parmesan, finely grated to serve (optional)


  • STEP 1

    Put the flour on a plate and season really well. Dust the goat in the flour and shake off the excess.

  • STEP 2

    Heat some oil in a large non-stick frying pan and cook the meat (in batches if necessary) until it’s golden brown. Transfer to an ovenproof casserole.

  • STEP 3

    Add the onions, carrots, celery and garlic to the frying pan, then season and cook for 10 minutes or until softened and starting to colour a little. Add the rosemary, thyme and star anise, and cook for a few minutes. Add enough wine to loosen any bits on the bottom of the pan then tip the lot into the casserole with the goat. Put the casserole over a medium heat, add the bay leaves, passata and stock to the goat pan with the rest of the red wine, then bring up to a simmer. Meanwhile, heat the oven to 160C/fan 140C/gas 3.

  • STEP 4

    Cover the pan with foil and put on a lid to create a good seal. Transfer to the oven and cook for 3 hours, then check the goat – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes-1 hour. Fish out the star anise and bay leaves, and stir in the parsley.

  • STEP 5

    To serve, cook the orecchiette in boiling salted water following pack instructions, then drain well, reserving some of the cooking water, and toss with the butter and season. Spoon in the goat ragu and a little of the pasta cooking water, to loosen. Divide between warm bowls then top with parmesan, if you like.


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