Goat ragu with pappardelle from The Washington Post Cookbook: Readers' Favorite Recipes by Bonnie Benwick

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • consortiumlibrary on November 23, 2015

    Will definitely make again; it was delicious. Recipe originally from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Made it pretty much as is, upping sage, coriander, and fennel. Added 1 carrot & 2 celery stalks. Used 2 cans crushed fire roasted tomatoes. Cut off excess fat, and cut goat into 1" pieces.

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