Italian oxtail ragu

    5 hours 15 min

    This is a rich, rustic stew that's typically served with rigatoni pasta. It requires a long cooking time but the rich flavour is worth it. The meat should be falling off the bone. You can make it the day before, remove any solidified fat, and reheat it.

    London, England, UK
    8 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 450g oxtail
    • 1/2 onion, chopped
    • 2 cloves garlic, chopped
    • 1 or 2 sprigs fresh rosemary
    • 1 pinch dried chilli pepper flakes
    • 1 bay leaf
    • 120ml red wine
    • 120ml beef stock or water, or as needed
    • 400g tomato puree
    • Salt and freshly ground black pepper, to taste
    • 450g rigatoni pasta
    • Freshly grated Parmesan cheese

    Prep:15min  ›  Cook:5hr  ›  Ready in:5hr15min 

    1. Heat the olive oil in a deep pot over medium high heat. Add the oxtail and brown the meat well. Remove and set aside.
    2. Lower the heat and add the chopped onion, garlic, rosemary, dried chilli flakes and bay leaf . Cook gently for a few minutes or until onion has softened.
    3. Pour in red wine and stir well, scraping up any bits that have stuck to the pan. Stir in beef stock and tomato puree. Return the oxtail to the sauce and continue cooking over a low heat with the lid ajar until the meat is falling off the bone, about 5 hours, stirring every so often and adding stock if it starts to dry out. Season with salt and pepper.
    4. Serve with freshly cooked rigatoni pasta and grated Parmesan cheese.

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    Reviews in English (1)


    Genuinely, tastes amazing! Try it  -  18 Oct 2015