Pappardelle with braised goat ragu | Gourmet Traveller

Ingredients

• 1 kid shoulder on the bone (about 1.5kg), cut into 3 pieces (see above)
• 60 ml extra-virgin olive oil (¼ cup)
• 2 celery stalks, finely chopped
• 2 small carrots, finely chopped
• 1 onion, finely chopped
• 1 kg canned crushed tomatoes
• 310 ml chicken stock (1¼ cups)
• 6 thyme sprigs
• 2 fresh bay leaves
• 20 gm butter
• 90 gm Sicilian green olives, pitted and halved (½ cup)
• 2 tbsp finely grated Grana Padano, plus extra to serve
• 1 tbsp coarsely chopped flat-leaf parsley
• Pappardelle
• 4 eggs, lightly beaten
• 1 tbsp extra-virgin olive oil
• 560 gm ‘00’ durum wheat flour