Castrato al sugo

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Increase heat to medium-high and add goat meat; brown on all sides, about 8-10 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze; simmer for 2-3 minutes.

Add canned tomatoes, bay leaves, thyme, salt, black pepper, and red pepper flakes; stir to combine.

Pour in enough water to cover the meat; bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until meat is tender.

Check occasionally, adding more water if necessary to keep the meat submerged.

Remove bay leaves and adjust seasoning to taste.

Serve hot, garnished with chopped fresh parsley.

Spice Level:

Allergens