Oxtail ragu

THIS is the world’s most luxurious spag bol but made with a cheaper cut of beef than mince: oxtail. The gnarly lumps of meat don’t look promising out of the packet but after a few hours gently simmering on the hob in the rich red-wine stock, herbs and tomatoes, the smell is amazing. The meat flakes off the bones to create an unctuous, generous sauce for the pappardelle. A bowl of pasta doesn’t get tastier than this. SERVES 4

INGREDIENTS

1 kg oxtail 3 tbsp olive oil 2 tbsp of plain flour Generous knob of butter 1 onion, chopped finely 2 carrots, chopped finely 2 sticks of celery, chopped thinly 2 bay leaves Large sprig of thyme and rosemary 3 cloves of garlic, peeled and chopped 1 tbsp of honey 1 tbsp of Worcestershire sauce ½ cup of beef or chicken stock 1 can of chopped tinned tomatoes 1 bottle of red wine Sea salt and pepper to season

METHOD

1. Season the oxtail with salt, pepper, flour and leave aside. 2. Pour a glug of olive oil and butter into a large pot and, once smoking hot, brown the oxtail. Remove and leave aside. 3. In the same pot, add the carrots, celery, herbs and garlic. Sweat off for ten minutes until soft. 4. Add the wine, honey, stock, Worcestershire sauce and tomatoes and bring to the boil, ensuring the lid is on. 5. Once you have a syrup-like consistency, add the oxtail back to the pot. 6. Cook on a low heat for 2½ to 3 hours or until the meat is tender and falling off the bone. 7. Remove all the meat from the bone. 8. Remove herbs. 9. Serve with pappardelle and finish with grated Parmesan.