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.
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18 ingredients7 steps
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