Goat Ragu With Pappardelle

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Washington Post

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Ingredients

1/4 cup olive oil

2 1/4 pounds boneless goat shoulder meat or other goat stew meat, cut into 2-inch chunks (see headnote)

1 large yellow onion, coarsely chopped

4 medium cloves garlic, minced

1 teaspoon ground allspice

1/2 teaspoon ground coriander

1/2 teaspoon fennel seeds

1/2 teaspoon salt

1 cup dry red wine

3 1/2 cups canned no-salt-added diced tomatoes, drained

2 cups low-sodium or no-salt-added chicken broth

2 tablespoons chopped fresh sage leaves

1 1/2 pounds fresh pappardelle pasta, cooked and drained per package directions (may substitute 1 pound dried pappardelle)

Aged goat cheese, such as a hard cheese or a house-aged crottin, for garnish

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