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Ingredients
- 2 lbs bone-in goat stew meat
- 2 large onions, diced
- 3 medium carrots, diced
- 4 cloves garlic, chopped
- 3 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- ¼ cup roughly chopped Italian parsley
- 1 quart beef stock
- 1 quart tomato puree or diced fresh tomatoes
- 1 cup diced dried figs
- ¼ cup all-purpose flour
- ½ cup red wine
- ¼ cup cornstarch slurry (1 tbsp cornstarch dissolved in roughly ¼ cup warm water)
- Sea salt
- Freshly ground black pepper
- 1 lb pappardelle pasta, cooked, drained, and tossed with olive oil
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2754g | |
| Calories 1583 | |
| Calories from Fat 420 | 27% |
| Total Fat 47.7g | 60% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7275mg | 303% |
| Potassium 7142mg | 204% |
| Total Carbs 256.15g | 68% |
| Dietary Fiber 45.3g | 151% |
| Sugars 137.05g | 91% |
| Protein 41.3g | 66% |
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