Cavatelli al Sugo di Capra: Pasta With Goat Ragù

Name: Cavatelli al Sugo di Capra: Pasta With Goat Ragù
Cook time: 2 hours
Cuisine: Italian
Ingredients: 2 pounds goat meat; leg section cut into 5 or 6 thin slices Salt and black pepper; to taste 5 garlic cloves; finely minced 1 cup aged pecorino cheese; grated; plus more for serving 1 bunch parsley; finely minced 2 tablespoons olive oil; plus more as needed 1 onion; minced 1 cup white wine 28-ounces tomato puree or passata di pomodoro 1 pound cavatelli or other short pasta

Primo

Francine Segan | Wed, 03/15/2023 - 06:30

Cavatelli al sugo di capra / Photo courtesy of Francine Segan

Difficulty Level

Low

Cooking Time

2 hours

Cost

Low

Goat is among the most widely consumed red meats in the world, and it’s particularly popular in southern Italy. This dish is a specialty of the Campania region, especially the province of Salerno, where it was named by the Agriculture Ministry as one of Campania’s traditional products, dating back centuries and reflecting the area’s long history of sheep and goat farming.

Thin slices of succulent goat meat are rolled with a filling of cheese, garlic, and parsley, creating

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Cavatelli al Sugo di Capra: Pasta With Goat Ragù

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