Pappardelle with Milk-Roasted Baby Goat Ragù
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragu the same day we make it," Monis says. "When the ragu is allowed to cool overnight, the flavor and texture completely change."
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