Slow-Cooked Oxtail Ragu

This slow-cooked oxtail ragu recipe is packed with flavor and perfect for a cozy dinner. The tender oxtail meat falls off the bone and combines beautifully with the rich tomato sauce. Serve over pappardelle pasta for a comforting meal that will warm you up from the inside out.

Ingredients

• 3-4 pounds oxtail pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cans (28 oz each) whole tomatoes, crushed
• 1 cup beef broth
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Season oxtail pieces with salt and pepper, then add them to the pot and brown on all sides. Remove and set aside.
3. Add onion, carrots, and celery to the pot and sauté until softened.
4. Stir in garlic and cook for another minute.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot.
6. Add crushed tomatoes, beef broth, bay leaves, and oxtail pieces back to the pot.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, until oxtail meat is tender and falling off the bone.
8. Remove bay leaves and skim off any excess fat from the surface of the ragu.
9. Taste and adjust seasoning as needed with salt and pepper.
10. Serve over cooked pappardelle pasta, garnished with chopped parsley.
11. Enjoy your delicious oxtail ragu!

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