Italian > Goat > Ragùs

St Tola Hard Goat Ragu with Tomatoes and Herbs Recipe

Ingredients with Measurements:
- 1 pound St Tola Hard Goat Cheese, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil

Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Grater

Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir to combine.
4. Bring the mixture to a simmer and let cook for 10 minutes.
5. Add the grated St Tola Hard Goat Cheese and stir until melted and combined.
6. Add the chopped fresh parsley, basil, and oregano and stir to combine.
7. Let the ragu simmer for an additional 10 minutes, stirring occasionally.
8. Serve hot over pasta or rice.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 15g
- Protein: 18g

Substitutions for ingredients:
- St Tola Hard Goat Cheese can be substituted with any hard goat cheese.
- Fresh herbs can be substituted with dried herbs, but use half the amount.

Variations:
- Add cooked ground beef or Italian sausage for a meaty ragu.
- Add chopped vegetables such as bell peppers, zucchini, or mushrooms for a vegetarian option.
- Use different types of pasta or rice for serving.

Tips and tricks:
- Grate the St Tola Hard Goat Cheese before starting to make the ragu to save time.
- Use a wooden spoon or spatula to stir the ragu to prevent the cheese from sticking to the bottom of the skillet or Dutch oven.

Storage instructions:
- Store leftover ragu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the ragu in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the ragu over a bed of pasta or rice.
- Garnish with additional fresh herbs or grated cheese.

Garnishes:
- Fresh herbs
- Grated cheese

Pairings:
- Red wine such as Chianti or Sangiovese
- Garlic bread

Suggested side dishes:
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the ragu is too thick, add a splash of water or chicken broth to thin it out.
- If the ragu is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
- Make sure to cook the ragu to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Ragu is a traditional Italian meat sauce that originated in Bologna.

Flavor profiles:
- Savory
- Tangy
- Cheesy

Serving suggestions:
- Serve the ragu hot over pasta or rice.

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Region: Irish

Taste: Savory, Tangy, Herbal, Rich, Earthy, Aromatic