The macaroni with sauce and goat meat, known in Calabrian dialect as maccarruni ca carni i crapa, is an iconic dish of traditional Calabrian cuisine, especially from 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 handcrafted with semolina flour and water, shaped with the classic ferretto 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 puree and Mediterranean aromas, making it tender and enveloping. Traditionally, the dish is served with a generous sprinkle of salted ricotta or pecorino, which enhances its flavor.
Perfect for special occasions and a star at 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
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz Re-milled Semolina Flour
- to taste Water
- 2.2 lbs Goat Meat (approximately)
- Lemons
- White Wine
- 2 Onions
- Olive Oil
- Tomato Pulp (and also some sauce)
- Salt
- Basil
- Bay Leaf
- Rosemary
- Sage
- Chili Pepper
- Pecorino (or Parmesan)
Tools
- 3 Pots
- 1 Wooden Spoon
- 1 Colander
- 1 Bowl
- 1 Work Surface
- 1 Ferretto for knitting
- 1 Tray
Preparation
Dough:
In a bowl, pour the flour and add the 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 ferretto:
Take a cylinder and place it on the knitting ferretto (or a similar tool, like a thin rod or a fine knitting needle).
Press lightly and roll the pasta back and forth on the ferretto to achieve the classic hollow shape of the macaroni.
Gently remove the pasta from the ferretto to maintain the shape.Roll the pasta on the ferretto
Place your hand on top without pressing too much and slide the ferretto back and forth
Once rolled, remove the pasta from the ferretto
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 goat meat pieces with water and lemon to remove any impurities and the strong odor.
Rinse thoroughly and drain well.
Initial boiling:
In a large pot, pour plenty of white wine and add a sliced onion.
Bring the wine to a boil and add the meat pieces.
Let them boil for about 10 minutes to eliminate the characteristic goat smell.
After this step, drain, discard the wine and onion, and clean the pot or use a new one.
Once this process is complete, remove the meat from the pot and discard the wine and onion. Wash the pot or take a clean one, add the oil, brown the meat, and add new onion and continue browning.Preparing the sauce:
Add the chopped tomatoes, sauce, salt, and all the herbs (possibly tied with a string), and some water (three-quarters of the meat) and continue cooking on low heat until the meat is tender and easily pierced with a fork.
Adjusting the sauce:
Once the meat is cooked, check if the sauce is too liquid; if so, remove the lid and let it reduce. When the sauce is ready, season the macaroni previously cooked in salted boiling water.
Serve the macaroni with the sauce and a sprinkle of pecorino or Parmesan.
Plating:
Cook the macaroni in plenty of salted boiling water.
Drain them and dress with the goat meat sauce.
Serve the macaroni hot, topping them with a sprinkle of pecorino or Parmesan.Macaroni with sauce and goat meat 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 Azienda Vinicola Malaspina, a structured and enveloping red wine, perfect for balancing the richness of the goat ragù and the saltiness of the pecorino. A combination that celebrates the authenticity of Calabrian flavors!
Notes
A special thank you goes to Mom for the help in preparation <3. This family tradition is part of the authentic flavor of this recipe!
FAQ – Macaroni with Sauce and Goat Meat
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 odor 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 ferretto to make the macaroni?
If you don’t have a knitting ferretto or reed, you can use a thin wooden skewer or a similar stick. Alternatively, you can buy ready-made fresh pasta.
How long does it take to cook goat meat?
Goat meat requires slow and patient cooking, around 2-3 hours, to become tender and flavorful. The time may vary depending 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. Its 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.
