Method

• 1.
  Preheat oven to 180°C/160°C fan-forced.
• 2.
  To make the ragu, place the goat onto a tray, drizzle over 1 tbs oil and season well. Heat 1 1/2 tbs oil in a large ovenproof heavy-based saucepan or casserole over high heat. Cook goat for 10 minutes, turning, until golden brown all over. Transfer to a plate and set aside.
• 3.
  Add remaining 2 1/2 tbs oil to pan and reduce heat to medium. Add the onion, garlic and chopped sage and cook, stirring occasionally, for 4-5 minutes, until translucent and fragrant. Add the carrot and celery and continue cooking for a further 4-5 minutes. Stir through the tomato paste and cook for 2 minutes, stirring continuously so the paste doesn’t burn. Stir in the halved tomatoes and bay leaves and cook for 4-5 minutes while stirring, until tomatoes just start to break down. Add the wine and cook, stirring occasionally, until reduced to a glaze.
• 4.
  Place seared goat’s meat back into the pan, stir through and add the stock to cover. Season to taste, add the sugar, bring to a simmer and cover. Transfer to the oven and roast for 1 hour 30 minutes, or until the meat is falling apart. Remove from the oven and allow to cool for 15 minutes. Strain liquid into a large saucepan, skim off any excess oil from the top and cook liquid over medium-high heat until reduced by one-quarter.
• 5.
  Remove bay leaf from goat braise and discard. Stir the meat to shred slightly, then return meat and vegetables to the liquid and stir through. Season to taste with salt flakes, freshly ground black pepper and a little more sugar, if needed.
• 6.
  For the pangrattato, cook butter in a medium saucepan over medium heat until melted and starting to foam. Add the breadcrumbs and stir continuously until the butter starts to brown and the breadcrumbs are golden brown. Immediately strain, discarding butter, and place the breadcrumbs onto paper towel to absorb any excess oil. Transfer the toasted breadcrumbs to a bowl and mix through the parmesan.
• 7.
  Bring a large saucepan of salted water to the boil over high heat. Cook the pappardelle following packet instructions, then drain and stir through the ragu.
• 8.
  Combine the chopped parsley, lemon zest and juice, and the 100ml oil in a small bowl.
• 9.
  Divide pasta between serving plates and scatter over the pangrattato. Drizzle with lemon and parsley mixture and finish with a good scatter of goat’s cheese.