This ragu is rich and meaty, perfect for a cold winter day (or a rainy spring afternoon… or a warm summer night… lets be honest, this stuff is good anytime all the time). Not only is this good with pasta, it is excellent served with polenta or risotto.
Photography by Sophie Marie Creative
- 2 pounds ox tails
- 1 onion; diced
- 1 head of garlic; peeled and minced
- 1 large carrot; shredded
- 1 cup red wine
- 2 28 ounce cans of peeled whole tomatoes; drained
- 6 ounces tomato paste
- 2-3 Parmesan rinds
- 1 pound pappardelle noodles; cooked according to package instructions (easily make your own with this recipe)
- Olive oil
- In a large pot, heat 2-3 tablespoons of olive oil over medium high heat.
- Pat the ox tails dry with a paper towel and season with salt and pepper. Brown the ox tails on each side until they easily release from the pan, about 3 minutes per side. Remove the ox tails.
- Lower the heat to medium. Add in the onion, garlic, and carrot and cook until the onions have softened. De-glaze with the wine, making sure to get the leftover bits from the ox tail up from the pot and incorporated in with the vegetables.
- Add in the tomatoes and tomato paste. Break up the tomatoes with a spoon or potato masher. Add in the Parmesan rinds and ox tails and bring to a boil. Once boiling, reduce the heat to simmer and cover.
- Let it cook for 4-5 hours or until the meat is fall off the bone tender. Alternatively, if your pot is oven safe, once you have completed step 4 you can cover the pot and cook it in the oven at 300 degrees instead.
- Remove the ox tails and shred the meat from the bones then add back to the sauce. Discard any Parmesan rind remnants.
- Toss the sauce with the cooked noodles and serve.