Name: Pasta with oxtail ragu
Prep time: 5 h
Total time: 5 h
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 6 sprigs thyme; 2 cloves garlic, peeled and crushed; Salt and freshly ground black pepper; 3 cups full-bodied red wine; 1 tablespoon butter; 1 pound ziti or other pasta; 1 carrot, peeled and chopped; 3 tablespoons extra-virgin olive oil; 1 medium onion, peeled and chopped; 2 pounds oxtails, cut into approximately 2-inch sections; 1 stalk celery, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
5 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This slow-cooked sauce is plenty rich on its own, but if you’d like to make a wonderful garnish, sauté 3 cups of assorted sliced mushrooms along with 2 tablespoons minced shallots in 2 tablespoons butter until tender.

You can use veal shank or short ribs in place of the oxtail if you like.

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds oxtails, cut into approximately 2-inch sections
1

Method

Put the oil in a large skillet and turn the heat to medium-high. Brown the oxtail pieces, turning as necessary to brown on all sides—this will take a while, 20 minutes or so; don’t rush it. As the oxtail pieces brown, transfer them to a casserole or large ovenproof saucepan.
Preheat the oven to

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Pasta with oxtail ragu

Ingredients

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