Slow Cooker Goose Ragu
We’re making a cozy, comforting Slow Cooker Goose Ragu with 3 Farm Daughters Pasta! Canada Goose legs are braised in the crockpot for hours with veggies, garlic, tomatoes, and herbs, then shredded and piled high on pasta with Parmesan cheese.
Servings: 6 people
Ingredients
- Skinless legs and thighs from 2 Canada Geese
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper
- 3 Tablespoons olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 3-4 celery stalks, chopped (about 1 cup)
- 2 medium carrots, sliced (about 1 ½ cups)
- 2 Tablespoons minced garlic (about 10 small cloves)
- 1 Tablespoon tomato paste
- ½ cup beef broth
- 1 Tablespoon Italian seasoning
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon sugar
- 2 pounds Roma tomatoes, quartered (or one 28-ounce can crushed tomatoes)
- 12 ounces 3 Farm Daughters Cavatappi, Rotini, or Penne Pasta
- Parmesan and chopped parsley for topping
Instructions
- Pat goose legs dry with paper towels and generously season them all over with 1 ½ teaspoons salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat until just smoking. Brown goose legs for about 2 minutes on each side, then transfer them to the slow cooker.
- To the same skillet, add remaining 2 tablespoons olive oil, the onion, celery, carrots, remaining ½ teaspoon salt, and ¼ teaspoon black pepper and cook over medium heat until vegetables are softened and lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Transfer vegetables to slow cooker.
- To the slow cooker, add tomato paste, beef broth, Italian seasoning, red pepper flakes, sugar, and tomatoes. Stir well to combine. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds with tongs or two forks. Remove and discard the goose bones.
- In a medium saucepan, cook the pasta according to package directions. Drain water, return pasta to the pot, and add about 3 cups of the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
- Divide among 6 plates or bowls and top each with Parmesan and parsley. Serve hot!
