Beef Oxtail Ragout with Pasta
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Gastrotools
Recipes from professionals
Oxtails braised in red wine and tomato passata is comfort food at its finest. The oxtails provide plenty of flavor to the dish, which is complemented by among other things garlic, carrots, pancetta and herbs.
The dish tastes wonderful with pasta and parmesan, but you can also enjoy it with a good rich buttered mashed potatoes if you prefer it.
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Servings
: 4
people
Ingredients
2
onions
5
cloves
garlic
2
stalks
celery
2
carrots
1.5-2
kg
oxtails cut into rough pieces
Oil for frying
100
g
pancetta diced
600
g
tomato passata
4
tbsp
tomato puree
0.5
bottle
red wine
3-4
sprigs
thyme or 1 tsp dried
3-4
sprigs
oregano or 1 tsp dried
2
bay leaves
400
g
pasta, e.g. pappardelle
Optional parmesan for serving
Salt and pepper
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Instructions
Step 1/11
Peel and chop onions and garlic. Cut the celery into fine dice. Peel the carrots, and cut them into fine dice.
Step 2/11
Brown the oxtails in oil in a large frying pan, and set them aside.
Step 3/11
Now fry the pancetta in the same pan until it colors. It should not become crispy.
Step 4/11
Add onions, garlic, celery and carrot to the pan, and sauté for another 3-4 minutes, without the vegetables taking color.
Step 5/11
Add tomato passata, tomato puree, red wine, herbs and bay leaves together with the oxtails, bring the pan to a boil, and skim if necessary.
Step 6/11
Cover the pan, and let it simmer gently and slowly for 2-3 hours, until the meat in the oxtails is very tender.
Step 7/11
Take them out of the pan, and cool them until they can be handled. Meanwhile, reduce the sauce slightly without the lid. If there is a lot of fat on top, discard some of it.
Step 8/11
Pick the meat from the bones, and return it to the sauce.
Step 9/11
Taste and adjust with salt and pepper.
Step 10/11
Cook the pasta until al dente, and toss it together with the oxtail ragout.
Step 11/11
Enjoy with freshly grated parmesan on top if desired.
