Oxtail Ragu With Casarecce

Serves 5–6

INGREDIENTS

1 tablespoon olive oil
700 grams (1 pound 9 ounces) oxtail
½ teaspoon table salt
1 teaspoon cracked pepper
25 grams (1 ounce) salted butter
1 brown onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
3 sprigs thyme
1 tablespoon tomato paste
3 cloves garlic, finely chopped
1 x 400-gram (14-ounce) can chopped tomatoes
500 millilitres (17 fluid ounces) beef stock
200 millilitres (7 fluid ounces) red wine
1 tablespoon Worcestershire sauce
2 dried bay leaves
1 sprig rosemary
2 teaspoons honey
5 00 grams (1 pound 2 ounces) dried casarecce pasta
¼ cup finely grated Parmesan

METHOD

Preheat the oven to 160°C (315°F) regular bake.

Heat the oil in a large casserole dish over a medium heat.

Season the oxtail with salt and pepper and add to the casserole dish. Brown on all sides then remove from the pot and set aside.

Reduce the heat to low and add the butter, onion, carrot, celery and thyme sprigs. Sauté for 15 minutes or until softened, stirring regularly.

Add the tomato paste and garlic and fry briefly before adding the remaining ingredients except the pasta and Parmesan. Return the oxtail to the dish and bring to a simmer. Season with salt and cracked pepper then place the lid on top.

Place in the oven and cook for 4–4½ hours until the meat is falling off the bones.

Remove the bones from the dish, skim off any excess fat then shred the meat using two forks.

Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Drain the pasta, reserving 1 cup pasta water in case you need a little to loosen the sauce, then toss it through the oxtail ragu.

Serve with loads of finely grated Parmesan.

Tip: This recipe also works really well with beef shin on the bone. Use the same weight of shin on the bone as oxtail.