Slow-cooked goat ragu with orecchiette

Put the flour on a plate and season really well. Dust the goat in the flour and shake off the excess.

Heat some oil in a large non-stick frying pan and cook the meat (in batches if necessary) until it’s golden brown. Transfer to an ovenproof casserole.

Add the onions, carrots, celery and garlic to the frying pan, then season and cook for 10 minutes or until softened and starting to colour a little. Add the rosemary, thyme and star anise, and cook for a few minutes. Add enough wine to loosen any bits on the bottom of the pan then tip the lot into the casserole with the goat. Put the casserole over a medium heat, add the bay leaves, passata and stock to the goat pan with the rest of the red wine, then bring up to a simmer. Meanwhile, heat the oven to 160C/fan 140C/gas 3.

Cover the pan with foil and put on a lid to create a good seal. Transfer to the oven and cook for 3 hours, then check the goat – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes-1 hour. Fish out the star anise and bay leaves, and stir in the parsley.

To serve, cook the orecchiette in boiling salted water following pack instructions, then drain well, reserving some of the cooking water, and toss with the butter and season. Spoon in the goat ragu and a little of the pasta cooking water, to loosen. Divide between warm bowls then top with parmesan, if you like.