High quality parmesan cheeseto taste, I like Grana padano
4tablespoonsunsalted butter
¾ cupTomato sauce
8ozdried spaghettipreferably a bronze extruded brand like Rustichella
2Tablespoons Fresh chopped Italian parsley to taste
Instructions
Ragu
Allow the hearts to thaw for 30 minutes on the counter, but do not thaw completely—having them frozen a bit will help them grind easily. Trim the goat hearts of any remaining central vein/aorta as well as excess fat at the top. Cube the hearts into pieces that can fit in the meat grinder, roughly 1-2 inch pieces, then freeze again.
Mix the hearts, belly or pancetta, garlic cloves and chopped vegetables, then pass all of it through a meat grinder on a coarse die. When you get to the end, add another celery stick or a couple pieces of carrot to the grinder to help get the meat mixture out, a piece of bread is good too.
Heat the oil in a wide braising or soup pot, then sweat the ground mixture until the pan is nearly dry. Add the remaining ingredients, bring the mixture to a simmer, then turn the heat to low and cook for 2 hours or until the sauce is thick. To serve, double check the seasoning, adjust as needed, stir in the butter and parsley, then ladle over cooked noodles with parmesan on the side.
To serve as you would eat in a restaurant.
For 4 servings, heat ¾ cup of tomato puree in a pan, then add 2.5-3 cups of cooled ragu, heat through, double check the seasoning and adjust, add parmesan to taste along with 4
Notes
Don't use smoked bacon instead of the pancetta, the smoke flavor will change the dish.