GOAT IN RED SAUCE WITH PASTA

On my feast day, Saint Nektarios' Day, the preparations start from the night before. In the morning I don't know what to prepare for the friends I expect to come in the afternoon. My mobile rings all day with people wishing me happy name day and my friends send messages on Facebook which I have to reply to too and I never know if I can finally get it all done.On my feast day, Saint Nektarios' Day, the preparations start from the night before. In the morning I don't know what to prepare for the friends I expect to come in the afternoon. My mobile rings all day with people wishing me happy name day and my friends send messages on Facebook which I have to reply to too and I never know if I can finally get it all done.

You see, our mothers and grandmothers didn't have this "suffering" on their celebrations, not having mobiles or internet. They had the time to go to church, to receive the villagers' wishes, to go home with peace of mind to prepare meals and appetizers for friends to come to the party at night. We new housewives are forced to run at today's electronic pace. The only good thing is that the preparation and cooking of good traditional food still follows the pace of the past. During those years I was in the village and today the whole family goes to our beloved Saint Nektarios, in the panoramic location, Malavra, a few kilometers above Kavousi on the road to Sitia.You see, our mothers and grandmothers didn't have this "suffering" on their celebrations, not having mobiles or internet. They had the time to go to church, to receive the villagers' wishes, to go home with peace of mind to prepare meals and appetizers for friends to come to the party at night. We new housewives are forced to run at today's electronic pace. The only good thing is that the preparation and cooking of good traditional food still follows the pace of the past. During those years I was in the village and today the whole family goes to our beloved Saint Nektarios, in the panoramic location, Malavra, a few kilometers above Kavousi on the road to Sitia.It is a small church. One night in June 1962, the church of All Saints was built, and those who spent the morning in the Sitia area were talking about miracles. Large crowds of people gather each year both at the feast of Saints and the feast of Saint Nektarios. In this temple I was baptized taking the name and blessing of the Saint. The choice was not accidental as you can gaze over the beautiful bay of Merabellos up to Aforesmenos and enjoy your drink or food in the two taverns that have been in operation in the area for years and enjoy the cool water of the fountain near the temple on the Main street.Every year I make a different dish, besides the appetizers and sweets for my friends. This year I chose to make goat in red sauce with pasta and grated kefalotyri (Cretan cheese) a traditional dish that is fitting of a festive table.Before we enjoy it, in turn, I give my best wishes to all those with the name Nektarios or Nektaria. Happy name day to us!

Ingredients:
1.5 kg of goat
1 dried onion
2 large ripe tomatoes
100ml olive oil
100ml of wine
Salt & pepper
500g of spaghetti
1 teaspoon butter

Method:
Wash the meat and let it strain. In a saucepan, put the olive oil and let it warm, add the meat and let it fry, when it is brown enough it is ready to be turned on the other side. Let it fry on the other side. Add the chopped onion and stir, add the wine and allow to evaporate. Add water until it is covered, salt and cook. The goat wants some cooking. If I have time, I leave it for about 2.5 hours, today I cooked it in the oven and it took 1 hour.
Then add the sliced ​​tomatoes (if the tomatoes are not too red we can add a tablespoon of grape syrup) and salt a little more if needed. Bake another half hour in an oven.
Boil the pasta in salted water for as long as the packaging says, (I personally boil them a little more) strain and pour cold water on it.
In the saucepan, melt the butter and a little olive oil, add a little pepper and a spoonful of grated cheese, let the butter burn (this is how our grandmother made the pasta and it is much tastier) add the pasta and stir.
Serve with grated kefalotyri (cheese) or cream cheese.

Good luck!!!