1. In a large ovenproof saucepan heat up 2 tbsp oil and add the goat. Brown the outsides of the meat then remove from the pan.
  2. In the same pan drizzle 1 tbsp oil, add the onions and cook until they become translucent.
  3. Add the garlic, rosemary and bay leaves, fry for 1 minute then add the tomato passata and water.
  4. Return the goat to the saucepan and season to taste.
  5. Cover and place the saucepan in a 125°C oven and cook for 3 hours or until the meat is falling apart.
  6. Cook the pasta following the instructions on the packet.
  7. Place the goat mixture back onto a medium heat and bring up to a simmer. Add the celery and carrot and heat through, maintaining the crunch of the vegetables.
  8. Add the sauce to the pasta and gently mix through. Just before serving, add the chopped parsley.
  9. Serve topped with parmesan cheese.