Ingredients:
One goat
2kg of mature tomatoes
one kg of white or red onions
3 cl of olive oil
red chilli
salt, celery, parsley, basil, rosemary, laurel

Cut the goat in big pieces and place it in a copper cauldron that has to be tinned inside, and fill it with two or three litres of water. Put an iron tripode on a brazier and rest the cauldron on it. Add the tomatoes and the onions cut into big pieces, the oil, the aromatic herbs and an abundant dose of red chilli. Salt it and continue to let it cook on a moderate flame for three or for hours depending on the goat’s consistency, untill the water will be almost gone. It has to be eaten very warm and the remaining sauce can be used to dress the maccheroni.
(Good Calabrian Cooking, by Carlo Baccellieri)