Penne: Sauce from the Oxtail

This is an unusual recipe to list as a sauce: here we make an oxtail stew (coda alla vaccinara, but with a bit more tomato), and serve the cooking liquor over pasta, much like ragù Napoletano, leaving the meat to serve as another course, or another meal. Almost any trattoria worth its salt in Rome will make oxtail, and many will serve pasta with the resulting sauce as well.

Kitty Travers, the researcher for this book, gave me h