Heat one tablespoon of olive oil in a pan and brown the meat in batches, on both sides, then remove.
 

Use the same pan, add one tablespoon olive oil, crackle whole spices and saute onion, carrot, celery and garlic for 5-6 minutes until softened.
 

Add the red wine, tomato paste, sugar and water, and bring to the boil, stirring. Skim if necessary.
 

Return the meat to the pan with the mixed herbs cover and simmer for 40-45 minutes. Till meat is tender, check seasoning.
 

Skim excess fat if necessary, remove in a serving bowl and sprinkle chopped parsley.
 

Note 1: A slow cooker can also be used to cook the Ragu, mix the ingredients as described at step  4 into the slow cooker and cook till meat is tender.
 

Note 2: While the goat is simmering start cooking the Pasta for the salad.
 

In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat.
 

Add the pasta to water, bring to a boil on medium heat for 10-15 minutes.
 

Cook pasta till al-dente, remove from heat and drain into a colander.
 

Let it drain completely, cool under running cold water.
 

Drizzle olive oil. Set aside.
 

In a Salad Bowl, put the washed Salad veggies and diced tomato along with the cooked and cooled pasta.
 

Add salt, crushed pepper, olive oil, chopped parsley, lemon juice and mix well and serve with the Ragu.