Slow-Braised Italian Goat Ragù

Thoroughly pat the 5 cm goat shoulder chunks dry on all sides using paper towels to ensure optimal searing. Season the meat evenly across all surfaces with 6 g of fine sea salt and 2 g of freshly ground black pepper. To prevent cross-contamination, wash your hands thoroughly with hot soapy water and immediately clean and sanitize your cutting board and chef's knife before moving to produce.

Pour 30 ml of extra virgin olive oil into the Dutch oven and place over medium-high heat at 190°C (375°F) until the oil shimmers. Working in two batches to avoid crowding the pan, add the seasoned goat pieces and sear without disturbing for 3 to 4 minutes per side until a deep, dark brown crust develops. Use tongs to transfer the browned goat pieces to a clean rimmed platter, leaving the rendered fat in the pot.

Lower the Dutch oven heat to medium at 150°C (300°F) and add the remaining 15 ml of extra virgin olive oil. Add the finely diced yellow onion, carrot, and celery along with 2 g of fine sea salt. Sauté for 8 to 10 minutes, stirring frequently with a wooden spoon to loosen the browned fond adhering to the bottom, until the vegetables soften and turn translucent.

Stir the minced garlic and 45 g of tomato paste into the softened vegetables. Cook over medium heat at 150°C (300°F) for 2 minutes, stirring continuously, until the tomato paste darkens to a deep brick-red hue and smells sweet and roasted.

Pour 250 ml of dry red wine into the pot to deglaze. Scrape the bottom and sides of the Dutch oven firmly with the wooden spoon to dissolve every bit of caramelized fond into the liquid, then simmer vigorously for 4 to 5 minutes until the wine reduces in volume by approximately half.

Add 800 g of hand-crushed whole peeled tomatoes, 400 ml of beef stock, 2 fresh rosemary sprigs, 4 fresh thyme sprigs, 2 dried bay leaves, the remaining 1 g of black pepper, and 1 g of freshly ground nutmeg into the pot. Return the seared goat pieces along with any juices collected on the rimmed platter back into the Dutch oven, nestling the meat so it is largely submerged in liquid.

Bring the Dutch oven to a vigorous boil over medium-high heat, then immediately reduce the heat to the lowest setting to establish a slow, gentle simmer at 95°C (203°F). Cover tightly with the lid and braise undisturbed for 2 hours 45 minutes, checking and stirring once every 45 minutes, until the meat is exceedingly tender and an instant-read meat thermometer registers at least 90°C to 95°C (194°F to 203°F) internal temperature (substantially past the safe minimum 63°C / 145°F to ensure complete collagen breakdown).

Using tongs, lift the braised goat pieces out of the Dutch oven and place them onto the rimmed platter. Use two forks to shred the tender meat into small, bite-sized ribbons, carefully removing and discarding all loose bones, cartilage, herb stems, and bay leaves.

Return the shredded goat meat to the Dutch oven and stir into the simmering sauce. Cook uncovered over medium-low heat at 100°C (212°F) for 15 minutes, stirring occasionally with the wooden spoon, until the sauce reduces into a thick, glossy, cohesive ragù that coats the back of a spoon.

Remove the Dutch oven from the heat source and let the finished ragù rest uncovered for 10 minutes at room temperature before serving. Taste and adjust seasoning with additional sea salt if desired, then ladle warm over prepared pasta or cool promptly for storage.