Oxtail Ragu with Pasta

Name: Oxtail Ragu with Pasta
Total time: 300 min
Yield: 2
Ingredients: 3.5 lbs beef oxtail, cut into 2-inch sections; 1 tbsp olive oil; Salt and freshly ground black pepper; 1 large yellow onion, diced; 6 cloves garlic, roughly chopped; 4 cups tomato sauce or puree; 2 cups chicken broth; 0.25 cup sherry vinegar; 2 sprigs fresh thyme; 2 sprigs fresh oregano; 1 sprig fresh rosemary; 1 tsp kosher salt; 0.25 tsp red chili flakes

Create a rich and flavourful oxtail ragu, perfectly paired with pasta for an unforgettable Italian dinner.

Recipe Info

Prep Time

300 min

Difficulty

Easy

Servings

Nutrition

calories607kcal

carbohydrates19g

fat31g

fiber4g

protein65g

sodium3307mg

sugar12g

Dinner Italian

Ingredients

3.5 lbs beef oxtail, cut into 2-inch sections

1 tbsp olive oil

Salt and freshly ground black pepper

1 large yellow onion, diced

6 cloves garlic, roughly chopped

4 cups tomato sauce or puree

2 cups chicken broth

0.25 cup sherry vinegar

2 sprigs fresh thyme

2 sprigs fresh oregano

1 sprig fresh rosemary

1 tsp kosher salt

0.25 tsp red chili flakes

Directions

Preheat the oven to 425°F (220°C). Lightly oil a large baking pan that can accommodate the oxtails in a single layer.

Rub the oxtail sections with olive oil and season with salt and black pepper. Place the diced onion and roughly chopped garlic in the prepared pan, then top with the oxtails.

Roast in the preheated oven for 25 minutes. Flip the oxtails, continuing to roast until they're well browned, about 20-35 minutes more.

Add the tomato sauce, chicken broth, sherry vinegar, fresh thyme, oregano, rosemary, kosher salt, and red chili flakes to the baking pan. Stir well, then transfer the mixture to a large pot. Heat over medium-high until the sauce begins to simmer.

Cover the pot, reduce heat, and let it simmer on low for 4 to 5 hours, until the oxtails are tender and easily detach from the bones.

Before serving, skim off any excess fat from the surface.