Maccaruni con sugo di capra
Maccaruni con sugo di capra is a traditional dish from the Sila region of Calabria, born from the culture of transhumance. Fresh pasta hand-rolled with a ferretto is dressed in a rich and savory ragù made with goat meat, tomatoes, and local aromatics. An authentic expression of Calabrese mountain cuisine, where goat meat represents the memory of pastoral communities.
Preparation
- 1
Cut the goat meat into regular pieces of approximately 3-4 centimeters. Prepare the soffritto by finely chopping the onion, carrot, and celery.
- 2
In a heavy pot, heat the oil and brown the meat on all sides until golden. Remove and set aside.
- 3
In the same oil, soften the soffritto over medium heat. Add the peeled tomatoes, stir well, and let it flavor for 2-3 minutes.
- 4
Deglaze with red wine, allow the alcohol to evaporate for about 2 minutes, then return the meat to the pot.
- 5
Lower the heat to the minimum, cover with a lid, and let the ragù simmer for approximately 1 hour and 30 minutes, stirring occasionally. The meat should become very tender.
- 6
Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the time indicated on the package.
- 7
Drain the pasta and pour the maccheroni directly into the hot ragù, gently stirring to combine.
- 8
Transfer to plates, garnish with fresh chopped parsley, and serve immediately.
Chef's Tips
Young goat meat is more tender: if difficult to find, you can substitute it with kid goat. Keep the ragù on very low heat so the meat becomes very soft and blends perfectly with the sauce.