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. This italian-inspired beef ready in about 205 minutes pairs cut into 2-inch pieces oxtail, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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
- to taste salt
- to taste black pepper
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
- Step 4: Pour in 1 cup red wine and simmer for 5 minutes until reduced by half.
- 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.
- 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.
- Step 7: Remove bay leaf and adjust seasoning. Serve over pasta or with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oxtail Ragu with Red Wine and Tomato take to make?
Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Oxtail Ragu with Red Wine and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into 2-inch pieces oxtail from drying out.
Can I substitute ingredients in Italian Oxtail Ragu with Red Wine and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Oxtail Ragu with Red Wine and Tomato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Oxtail Ragu with Red Wine and Tomato?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This oxtail ragu was a hit at our Sunday dinner. The wine and tomato balance was perfect.
- ★★★★★
My family loved this recipe. The rich sauce and tender oxtail made it a new favorite.
- ★★★★★
A perfect comfort food for cold evenings. The oxtail was so tender, I could pull it apart with my fork.
