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Easter Italian Style on Starchefs Goat, Tomato and Wine Sauce over Pasta, Bova Superiore Style
Cucina di Calabria by Mary Amabile Palmer, Faber and Faber, Inc. 1999
Adapted by StarChefs

8 Servings


  • 3 pounds young goat (capretto)
  • 2 cups red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 pound yellow onions, coarsely chopped
  • 4 ounces dry white wine
  • 1 28-ounce can Italian plum tomatoes, coarsely chopped
  • 4 Tablespoons tomato paste
  • 1 bay leaf
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 pounds ziti


Wash the meat well and cut into 1-inchcubes. Put meat in a large saucepan with sufficient water to cover. Add the vinegar and stir the goat meat well. Drain, then rinse thoroughly until the water is clear. Remove the meat and pat dry with paper towels.

In a large, heavy-bottomed pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté for 4 to 5 minutes or until translucent. Remove and set aside. Add remaining olive oil and meat to the pan, and brown for 8 to 10 minutes, stirring frequently. Add wine and continue to simmer until most of the liquid evaporates.

Add the tomatoes, tomato paste, bay leaf, rosemary, salt, and crushed red pepper, and mix well. Lower the heat and simmer for 4 to 6 hours or until the meat is tender, stirring occasionally. The length of time will vary depending on the age of the goat. If the sauce begins to thicken too much, add a little water. When ready, remove the bay leaf from the sauce.

Bring a large pot of water to a boil. Add the ziti and cook until al dente, then strain. Toss with the sauce and serve immediately.

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