Dominican Style Goat Ragù
There’s something magical about food that carries the essence of a place, and this goat meat ragù is no exception. Inspired by the rich culinary traditions of the Dominican Republic, this dish brings together bold flavors and tender meat in a way that feels both comforting and exciting.
Growing up, I was surrounded by dishes that told a story of family gatherings, lively conversations, and vibrant spices that seemed to dance on the palate. Goat meat, or "chivo," holds a special place in Dominican cuisine, celebrated for its robust flavor and versatility. It’s the star of many beloved dishes, and this ragù is my own homage to those flavors and memories.
In this recipe, I’ve paired the traditional flavors of chivo with a twist—a slow-simmered ragù that’s perfect for tossing with pasta or serving over creamy polenta. It’s my way of blending the old with the new, creating a dish that feels both familiar and fresh.
Here are the step by step details:
Making this Goat Ragu is easier than you think. You can make it in the slow cooker, the instant pot, or even slow braise the sauce on the stovetop or oven . I’ve cooked Ragu in all the different methods and my preferred is definitely in the stovetop or oven BUT if you just want to set it and forget it, the slow cooker is the best option for you.
Creating the ragù involves a few key steps to ensure its rich and flavorful outcome. First, the goat meat is marinated with lime juice, garlic, and oregano to infuse it with bright and earthy flavors. The meat is then seared to develop a golden crust, adding depth to the dish. The base of the ragù is built by sautéing onions, bell peppers, and garlic, with a touch of smoky paprika and red pepper for spice and warmth.
After deglazing the pot with red wine, the goat meat is combined with tomatoes, fresh herbs and a parmesan rind and allowed to slow-simmer for hours, resulting in tender meat and a thick, flavorful sauce
Step 1: Prepare the Goat Meat Start by cutting the goat meat into medium-sized chunks, ensuring any excess fat is trimmed. In a large bowl, marinate the meat with lime juice, minced garlic, oregano, salt, and pepper. Let it rest for at least 30 minutes, or if you have the time overnight for a deeper flavor.
Step 2: Brown the Meat In a heavy-bottomed pot, heat a splash of oil over medium-high heat. Once hot, sear the marinated goat meat in batches, ensuring each piece gets a beautiful golden-brown crust. Set the browned meat aside.
Step 3: Build the Base: Using the same pot, add the onion, garlic and bell peppers, cook until translucent then add the goat meat back in.
Step 4: Deglaze and Simmer Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the chopped tomatoes and a small amount of water or stock along with the fresh herbs and . Stir to combine.
Step 5: Slow Cook to Perfection Reduce the heat to low, add the parmesan ribs and cover the pot. Let the ragù simmer for 3-5 hours, stirring occasionally. The meat should become tender and the sauce rich and thick. If the sauce reduces too much, add a splash of water or stock as needed.
Step 6: Final Touches Once the simmering is complete, the goat meat is removed from the sauce, and the sauce is blended until smooth. The meat is then shredded and stirred back into the sauce, ensuring every bite is packed with flavor, this part is optional but highly recommended
This goat meat ragù is now ready to be enjoyed! Serve it generously over your favorite pasta, creamy polenta, or even with a crusty piece of bread for soaking up the rich sauce. The combination of tender goat meat and the richly spiced, slow-cooked sauce creates a meal that’s truly unforgettable. Perfect for special occasions or a cozy dinner, this dish brings warmth and a taste of the Dominican Republic to your table. Don’t forget to pair it with a glass of red wine (or a COLD Presidente) to complement the bold flavors.
If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Dominican-Style Goat Ragù
Ingredients
- 4 lbs goat meat, cut into chunks
- Juice of 2 limes
- 12 cloves garlic,6 minced. 6 crushed
- 2 tsp dried oregano
- Salt and black pepper to taste
- 3 tbsp olive oil
- 1 large onion, diced
- 2 bell peppers (any color), diced
- 2 tsp smoked paprika
- 3 tsp red pepper flakes
- 1/2 cup red wine
- 1 can 14oz fire roasted tomatoes
- 1 cup water or stock (as needed)
- 1/4 cup fresh cilantro, chopped
- 1 bay leaf
- 4 tsp fresh thyme leaves
- 2-3 fresh tomatoes, quartered.
- 1 parmesan rind
Instructions
- Marinate the Goat Meat: In a large bowl, combine goat meat with lime juice, garlic, oregano, salt, and pepper. Marinate for at least 30 minutes or overnight for more flavor.
- Sear the Meat: Heat oil in a heavy-bottomed pot over medium-high heat. Sear the marinated goat meat in batches until golden brown. Set aside.
- Prepare the Sauce Base: In the same pot, sauté onions, bell peppers, and garlic until softened. Add smoked paprika and red pepper flakes and cook for another minute.
- Deglaze and Combine: Add the Goat meat back in, pour in red wine to deglaze the pot. Add the tomatoes, thyme, bay leaf, parmesan rind and enough water or stock to cover the meat slightly.
- Simmer: Reduce heat to low, cover, and let simmer for 2-3 hours, stirring occasionally, until the goat meat is tender and the sauce thickens. Add water or stock as needed.
- Blend and Shred: Remove the goat meat from the pot and blend the sauce until smooth. Shred the goat meat and return it to the sauce.
- Finish: Stir in fresh basil, adjusting seasoning with salt and pepper as needed. Let rest for a few minutes before serving.Serve the sauce over pasta. Top with lots of parmesan and fresh basil. Enjoy!
Nutrition Facts
Calories
264Fat (grams)
15 gSat. Fat (grams)
7 gCarbs (grams)
21 gFiber (grams)
3 gNet carbs
18 gSugar (grams)
15 gProtein (grams)
10 gSodium (milligrams)
237 mgCholesterol (grams)
25 mg
