This is the most succulent ragu ever. Oxtail is such an amazing cut of meat to cook with. Cooked long and slow it becomes so tender and melt in your mouth you will be begging for more. I promise. Perfect comfort food to feed a family.
In a large heavy based pot add the olive oil, onion, celery and carrot. Sauté over medium - low heat until soft and onions are translucent. Add garlic and cook for another minute.
Add oxtail in batches, browning all over and removing before adding the next batch.
Return all oxtail back to the pan and season with salt and pepper. Add oregano.
Stir everything together, then add the wine. Allow to bubble away for a minute.
Add the stock and bring to a boil.
Add tomatoes and bay leaves. The meat should be fully submerged. If it is not, top up with a little more beef stock. Bring to the boil, then cover, reduce heat to very low and cook for 3 hours, then remove the lid and cook for another hour.
Remove the oxtail from the pot and shred all the meat off, discarding bones. Return to the sauce, turn up the heat and allow the sauce to reduce so it is just thick enough to coat the pasta. Check seasoning and add salt and pepper as necessary.
Cook pappardelle iin boiling salted water, drain. Mix a little sauce through the cooked pappardelle and serve with extra ragu on top and a sprinkling of fresh parsley.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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