T.O.M.S – Pasta with Goat Ragu

Posted by: Scott Ko

The Organic Meat Specialist (T.O.M.S.) opened at the South Melbourne Market in August 2007 and quickly become one of the leaders in the Organic and Free Range meat industry. They feature all sorts of amazing produce, which can sometimes mean taking a bit of an adventure with lesser used cuts. Here’s a recipe for a pasta with goat ragu!

Add it to your MealDish meal plan here!


Pasta with Goat Ragu

Time: 1.5 hours   Serves: 6 


  • 2 tbsp olive oil
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 4 cloves garlic crushed
  • 750 g 1cm diced goat leg meat
  • 2 tbsp tomato paste
  • 375 g crushed tomatoes
  • 250ml white wine
  • 250 ml chicken stock
  • 2 springs fresh thyme
  • 2 bay leaves
  • 1 tbsp lemon rind
  • 40 g soft butter

For serving

  • Flat Leaf Parsley
  • 200 g ricotta cheese
  • Pappardelle pasta


1.Finely dice onion, celery, carrot

2. Crush garlic clove

3. Chop parsley

4. Wash goat meat and pat dry using paper towels, then dice into bite sized pieces


  1. In a heavy based casserole dish or saucepan with a lid, heat olive oil over a moderate heat. Cook off the onion, celery, carrot and garlic until they soften
  2. Turn heat to high. Add the diced goat meat and cook for 5 mins or until meat looks like it is beginning to brown
  3. Stir through tomato paste so there’s a nice even coverage, then add the white wine, which will almost deglaze the pan. After 5 minutes, add the crushed tomatoes and chicken stock
  4. Stir in the thyme, bay leaf and lemon rind. once the pan comes to the boil, reduce heat to a simmer and replace lid, stirring occasionally for 30 mins
  5. Remove the lid and let the ragu simmer away so some liquid evaporates for another 30 minutes
  6. While the ragu is simmering, bring to the boil enough salted water for the pasta. 10 minutes before the ragu is ready, begin cooking the pasta until al dente, then drain and set aside
  7. When the ragu is ready, stir through the butter and season to taste

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