Italian Oxtail Ragu with Red Wine and Tomato

A classic Italian ragu featuring oxtail braised in red wine and tomato sauce, served with crusty bread for a rich, hearty meal.

Cuisine: Italian

Category: Beef

Prep: 25 minutes. Cook: 180 minutes.

Serves 4.

Ingredients

• 3 lbs, cut into 2-inch pieces oxtail
• 2 tbsp olive oil
• 1 large, diced onion
• 1, chopped carrot
• 1 stalk, chopped celery
• 4 cloves, minced garlic
• 2 tbsp tomato paste
• 1 cup red wine
• 1.5 cups beef broth
• 14 oz, crushed canned tomatoes
• 1 tsp thyme
• 1 bay leaf

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 lbs oxtail pieces and sear until browned on all sides, about 5 minutes per side.
2. Step 2: Add 1 large onion, diced, 1 carrot, chopped, 1 stalk celery, chopped, and 4 cloves garlic, minced, and cook for 5 minutes until softened.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes until reduced by half.
5. Step 5: Add 1.5 cups beef broth, 14 oz crushed tomatoes, 1 tsp thyme, 1 bay leaf, and season with salt and black pepper to taste.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours until oxtail is tender and falling off the bone.
7. Step 7: Remove bay leaf and adjust seasoning. Serve over pasta or with crusty bread.