Braised Oxtail Ragu Recipe from Rome

Prepare the ingredients.

1. Cut the oxtail into medium sized pieces if you have a whole one. Then rinse them under running water and pat dry. Peel the onion and wash the carrots and celery. Then finely chop the onion, carrots and some of the celery. Finally, cut the guanciale or pancetta into small cubes or lardons.
2. The rest of the celery should be cut into larger pieces and boiled in water until a little soft. You also need to soak the raisins and toast the pine nuts by dry frying them for a minute in a small frying pan. Be careful not to burn them..

Make the braised oxtail ragu

1. Sauté the guanciale or pancetta with a little olive oil in a heavy pan that’s large enough to hold the oxtail in one layer. I used my Dutch oven. Then add the oxtail pieces and brown them on each side.
2. Next add the finely chopped onion, celery and carrots. Stir in and cook for a minute or two. When the veg have softened slightly pour in the wine. Allow the alcohol to evaporate.
3. Add the peeled or crushed tomatoes and cloves, mix everything together, season and simmer covered on a low heat for about 2 hours. Check the sauce occasionally and give it a stir to prevent it sticking or burning. Add a little water if the sauce seems dry.
4. Once the oxtail is cooked add the boiled celery, soaked raisins, cocoa and toasted pine nuts. Stir and continue cooking for anothe 15-20 minutes. Add fresh parsley. Cooking times may vary depending on the size of your oxtail pieces. When you can remove the meat from the bones easily, it’s ready!
5. Remove the meat from the bones, shred it and add it back to the sauce. You can keep aside some whole oxtail pieces and sauce to serve as a main course or for another meal.

Finish and serve

1. Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to a boil again. Cook the pasta al dente according to the instructions on the packet. Once ready, drain the pasta and add it to the oxtail ragu. Mix together well and serve sprinkled with some more chopped parsley.