Braised Oxtail Ragu Recipe from Rome
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Servings
4
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Calories
995 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Braised Oxtail Ragu Recipe from Rome
Description
The Braised Oxtail Ragu from Rome features oxtail browned with cured pork (guanciale or pancetta) and vegetables including onion, carrots, and celery, all simmered slowly with tomatoes and a splash of white wine. The use of cocoa powder or grated dark chocolate adds a deep complexity to the sauce without overt sweetness, balanced by soaked raisins and toasted pine nuts incorporated in the final stages. The meats become very tender after braising, allowing the connective tissue to melt into the sauce, imparting rich body and flavor.
This ragu is classically paired with short pasta such as rigatoni or gemelli, which catch the chunky sauce well, but it can also be enjoyed over polenta or accompanied by crusty bread to soak up the sauce. The recipe reflects traditional Roman slow-cooked meat dishes.
Leftovers can be stored and reheated, and the sauce often tastes even better the next day as the flavors meld. The choice of pasta can vary slightly, but rigatoni is a customary pairing.
Ingredients
- 2 lbs Oxtail nice meaty pieces, 1.2 kgs
- 1.8 lbs tomato passata or peeled, 800g
- 1.8 oz Guanciale cut into cubes or lardons, or pancetta, 50g
- 1-2 carrot washed and finely chopped
- 6 celery 3 finely chopped 3 cut into larger pieces, stalks
- 1 onion peeled and finely chopped
- ½ glass white wine
- 2-4 cloves
- 1-2 tablespoon cocoa powder or grated dark chocolate, unsweetened
- 1 handful raisins soaked in water
- 1 handful pine nuts toasted by dry frying
- 1 handful parsley chopped, fresh
- 11 oz pasta or rigatoni, gemelli, 320g
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the ingredients.
- 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.
- 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
- 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.
- 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.
- 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.
- 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!
- 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
- 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.
Notes
- Gemelli is used here, but rigatoni, penne, or fusilli are suitable alternatives to serve with this ragu.
- The ragu can be served with polenta or with whole pieces of meat and crusty bread to soak up the sauce.
- Leftover ragu can be refrigerated and reheated; flavors develop further after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 995 kcal
% Daily Value*
| Calories | 995kcal | 50% |
| Carbohydrates | 88g | 29% |
| Protein | 75g | 150% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 223mg | 74% |
| Sodium | 547mg | 23% |
| Potassium | 1263mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 3701IU | 74% |
| Vitamin C | 26mg | 29% |
| Calcium | 111mg | 11% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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