Whole-wheat Ziti with Goat Ragu | Share the Pasta

Name: Whole-wheat Ziti with Goat Ragu | Share the Pasta
Ingredients: 1/2 pound boneless goat leg or shoulder meat (cut into 1-inch cubes); 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 3 cloves garlic; 5 fresh bay leaves OR 1 dried bay leaf; 2 1/2 cups red wine (divided); 2 tablespoons flour or rice flour; 4 tablespoons extra virgin olive oil (divided); 3 tablespoons diced onion; 3 tablespoons diced carrot; 3 tablespoons diced celery; 1 tablespoon porcini mushrooms (soaked in cold water for 10 minutes, drained, and chopped); 1/3 cup Fresh Tomato Sauce (page 228); 4 cups Homemade Meat Stock (page 290); 1/8 teaspoon unrefined sea salt; 16 ounces whole-wheat ziti (penne rigate, or gluten-free pasta); 1/4 cup grated parmigiano-reggiano cheese

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Whole-wheat Ziti with Goat Ragu | Enjoy a unique and nutritious dinner inspired by The Italian Diabetes Cookbook, featuring lean goat meat in a delicious ragu sauce.

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Ingredients

1/2 pound boneless goat leg or shoulder meat (cut into 1-inch cubes)
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 cloves garlic
5 fresh bay leaves OR 1 dried bay leaf
2 1/2 cups red wine (divided)
2 tablespoons flour or rice flour
4 tablespoons extra virgin olive oil (divided)
3 tablespoons diced onion
3 tablespoons diced carrot
3 tablespoons diced celery
1 tablespoon porcini mushrooms (soaked in cold water for 10 minutes, drained, and chopped)
1/3 cup Fresh Tomato Sauce (page 228)
4 cups Homemade Meat Stock (page 290)
1/8 teaspoon unrefined sea salt
16 ounces whole-wheat ziti (penne rigate, or gluten-free pasta)
1/4 cup grated parmigiano-reggiano cheese