Rigatoni with Oxtail Sauce

Name: Rigatoni with Oxtail Sauce
Yield: Serves 4
Ingredients: 2 large onions, sliced; 1.5 kg (3 lb 5 oz) oxtail, jointed; 4 garlic cloves, chopped; 2 celery stalks, sliced; 4 tomatoes, peeled and chopped; 1.5 litres (6 cups) beef stock; 2 carrots, thinly sliced; 60 ml (2 fl oz/¼ cup) red wine; 3 tablespoons tomato paste (concentrated purée); 2 large rosemary sprigs; 500 g (1 lb 2 oz) rigatoni; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons olive oil
1.5 kg (3 lb 5

Main course

Method

Heat the oil in a large heavy-based saucepan. Brown the oxtail, remove from the pan and set aside. Add the onion, garlic, celery and carrot to the pan and stir for 3–4 minutes, or until the onion is lightly browned.
Return the oxtail to the pan and add the wine and rosemary. Cover and cook for 10 minutes, shaking the pan occasionally to prevent