Baby goat, or kid, is the best type of meat for this dish. However, except during the spring holidays—when Italian butchers sell different cuts of kid—it is usually necessary to special-order an entire carcass. An alternative is to use mature goat meat or lamb.
- 6 lb. shoulder of baby goat (have butcher cut into medium pieces)
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 4 small yellow onions, peeled, halved, and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 medium tomatoes, peeled, seeded, and diced
- 3 Tbsp. tomato paste
- 2 cups red wine
- 1⁄2 bunch fresh parsley, minced
- 6 sprigs fresh thyme, minced
- 1 Tbsp. flour
- 1 bay leaf
Generously season goat with salt and pepper. Heat 3 tbsp. oil in a large heavy pot over medium-high heat. Working in batches, brown goat on all sides, about 10 minutes per batch. Transfer meat to a bowl and set aside.
Reduce heat to medium-low, add more oil if needed, and cook onions and garlic, stirring constantly, until soft, about 5 minutes. Increase heat to medium, and add tomatoes, tomato paste, wine, parsley, and thyme, scraping with a wooden spoon to loosen any browned bits stuck to bottom of the pot. Cook until alcohol has evaporated, about 5 minutes.
Return meat with accumulated juices to pot. Sprinkle in flour, season to taste with salt and pepper, and cook, stirring often, for 5 minutes. Add 3 cups water and bay leaf, bring to a simmer, and cook until meat is tender and sauce has thickened, about 1 hour, basting and turning the meat as it cooks. Remove bay leaf and adjust seasonings before serving.