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 ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change." More Fresh Pasta Recipes
The baby goat ragù can be refrigerated for up to 5 days or frozen for up to 1 month.
Get the Homemade Pappardelle Noodle Recipe here.
Look for goat shoulder (preferably from a baby goat) at halal meat markets or order it from your butcher.
The brilliance of this Greek-inspired dish is that the flavors blend into a complex, delicious whole—neither the goat nor the tomato nor the spices dominate. A great Xinomavro (a native Greek variety), would be a delicious match for this pappardelle.