Pappardelle With Milk-Roasted Baby Goat Ragù

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1/4 cup extra-virgin olive oil

1 1/2 pounds baby goat shoulder on the bone (see Note)

Salt and freshly ground black pepper

1 cup whole milk

2 thyme sprigs

1 bay leaf

1/2 small cinnamon stick

2 tablespoons tomato paste

2 cups canned peeled Italian tomatoes, crushed

1 1/4 cups chicken stock or low-sodium broth

Homemade Pappardelle Noodles

Freshly grated Pecorino Romano cheese, for serving

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