The macaroni with goat meat sauce, known in Calabrian dialect as maccarruni ca carni i crapa, is an iconic dish of traditional Calabrian cuisine, especially of the Ionian coast. This recipe has its roots in the pastoral culture of the region, where goat meat was a valuable resource and an integral part of the local diet.
The macaroni is handmade with semolina flour and water, shaped with the classic rod to achieve their typical hollow shape, perfect for collecting the sauce. The seasoning is a rich and flavorful ragù, obtained from the slow cooking of goat meat with tomato sauce and Mediterranean herbs, until tender and enveloping. Traditionally, the dish is served with a generous sprinkle of salted ricotta or pecorino, enhancing its flavor.
Perfect for special occasions and a highlight of local festivals, this dish is a symbol of Calabrian conviviality, a true journey into the authentic flavors of the South. Discover how to prepare it step by step!
- Difficulty: Medium
- Cost: Medium
- Portions: 4
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz Semolina flour
- as needed Water
- 2.2 lbs Goat meat (approximately)
- Lemons
- White wine
- 2 Onions
- Olive oil
- Tomato pulp (and also tomato sauce)
- Salt
- Basil
- Bay leaf
- Rosemary
- Sage
- Chili pepper
- Pecorino cheese (or Parmesan)
Tools
- 3 Pots
- 1 Wooden spoon
- 1 Colander
- 1 Bowl
- 1 Pastry board
- 1 Rod knitting needle
- 1 Tray
Preparation
Dough:
In a bowl, pour the flour and add water gradually.
Knead the mixture until you get a smooth and homogeneous dough, not too hard.
Forming the cylinders:
Cut the dough into small pieces and form cylinders about 3-4 inches long.
Working with the rod:
Take a cylinder and place it on the knitting needle (or a similar tool, such as a reed stick or thin rod).
Press lightly and roll the pasta back and forth on the rod to obtain the classic hollow shape of macaroni.
Gently slide the pasta off the rod to maintain the shape.Roll the pasta on the rod
place your hand on top without pressing too much and slide the rod back and forth
Once the pasta is rolled, slide it off the rod
Cooking:
The pasta is ready to be cooked in plenty of salted water. Once the macaroni rises to the surface, drain them and dress with the goat meat sauce.
Cleaning the meat:
Wash the pieces of goat meat with water and lemon juice to remove any impurities and neutralize the strong smell. Rinse thoroughly and drain well.
Initial boiling:
In a large pot, pour plenty of white wine and add a sliced onion. Bring to a boil and add the meat pieces.
Let them boil for about 10 minutes to eliminate the characteristic smell of goat.
After this step, drain it, discard the wine and onion, and wash the pot or use a clean one.
Preparing the sauce:
In a clean pot, add the oil, sauté the meat and add fresh onion and continue sautéing. Add the chopped tomatoes, the sauce, the salt, and all the herbs (possibly tied together with a string), and water (3/4 of the meat) and continue cooking over low heat until the meat is tender and can be easily pierced with a fork.
Adjusting the sauce:
Once the meat is cooked, check if the sauce is too liquid, if so, then remove the lid and let it reduce.
Plate Composition:
Cook the macaroni in plenty of boiling salted water.
Drain them and dress with the goat meat sauce.
Serve the macaroni hot, topped with a sprinkle of pecorino or Parmesan.Macaroni with goat meat sauce is a dish that encapsulates history, tradition, and intense flavors. To best enhance this recipe, pairing it with the right wine is essential.
I recommend accompanying this dish with a glass of Palizzi IGP from the Malaspina Winery, a structured and enveloping red wine, perfect for balancing the richness of the goat ragù and the savoriness of the pecorino. A combination that celebrates the authenticity of Calabrian flavors!
Notes
A special thanks to mom for helping with the preparation <3. This family tradition is part of the authentic flavor of this recipe!
FAQ – Macaroni with Goat Meat Sauce
Why is it necessary to boil the goat meat before preparation?
The initial boiling with white wine and onion helps to eliminate the strong characteristic smell of goat meat, making it more pleasant and ready for browning and cooking in the sauce.
What can I use if I don’t have a rod to make macaroni?
If you don’t have a knitting needle or reed, you can use a thin wooden skewer or a similar stick. Alternatively, you can purchase ready-made fresh pasta.
How long does it take to cook goat meat?
Goat meat requires slow and patient cooking, about 2-3 hours, to become tender and flavorful. The time may vary based on the cut and freshness of the meat.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared a day before and stored in the refrigerator. The flavors will intensify, making the dish even more delicious.
Can I freeze the sauce with the goat meat?
Yes, you can freeze the sauce with the meat in airtight containers. Make sure to cool it completely before placing it in the freezer.
