Goat Bolognese

Ground goat meat is delicious -- younger goat is milder and leaner than commercial lamb meat.  I have not tried this recipe with ground lamb.

2 Tblsp. olive oil
1 small onion, minced
1 carrot, minced
1 rib celery, minced
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1 lb. ground goat
1/4 tsp. ground nutmeg
1 Tblsp. red wine vinegar
3 or 4 nice ripe Roma tomatoes, chopped coarsely
1 Tblsp butter
Grated parmesan, salt and pepper to taste

In a nice heavy large skillet (I use a cast iron), saute the onion in the olive until transparent, then add the celery and carrot and garlic and saute gently another 5 minutes.  Remove to a bowl and add the goat meat (and red pepper, if using) to the pan and brown.  Note:  if your goat meat is very lean, you may want to add a little butter or olive oil.  Add the vegetable mixture back in and mix.  Add the nutmeg and vinegar and tomatoes and saute gently until the tomatoes soften to your liking -- about 5 minutes should do it.  You can add a little stock or milk if you like a wetter sauce.  Add the butter and mix it into the sauce and serve over your favorite pasta.   Serves 4.

Mango salsa

Good with grilled salmon or fish tacos.  Makes enough for a dollop for 4-6 people.


Combine in a bowl:


1 ripe mango, 1/4 inch dice
1/4 cup diced red onion
1 diced fresh jalapeno
1/4 cup minced fresh cilantro
Juice of 1 lime


Even better if you make it a day ahead and refrigerate until needed.