Slow-Braised Oxtail Ragu Pasta Sauce
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Slow-Braised Oxtail Ragu Pasta Sauce

NUTRITION · PER SERVING270M COOK
CAL 52%·PRO 100%
CARBS 57G22% OF CAL
5G FIBER43G OTHER9G TOTAL SUGAR
FAT 52G45% OF CAL
20G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-braised oxtail ragu with rich, melt-in-your-mouth meat and a deeply savory sauce. Designed to be served over pasta for an Italian-inspired dinner.

condimentitalianbeef
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Nutrition & ingredients

Ingredients

serves 8
  • 4 lbs oxtail
  • 2½ tsp Kosher salt, (divided)
  • ½ tsp freshly ground black pepper
  • 3 Tbsp olive oil
  • 1 medium sweet onion, (cut into ¼-inch dice)
  • 2 medium carrots, (cut into ¼-inch dice)
  • 2 stalks celery, (cut into ¼-inch dice)
  • 4 cloves garlic, (finely chopped)
  • 3 Tbsp chopped fresh rosemary, (about 4-5 sprigs, or fresh thyme)
  • 4.6 oz (130g) can or tube of tomato paste
  • 2 cups red wine
  • 14 oz can crushed tomatoes
  • 2 cups low-sodium beef broth, chicken broth, or water
  • 1 dried bay leaf
  • 1 lb pasta, (such as strozzapreti, garganelli, rigatoni, cascarece)
  • ⅓ cup grated Pecorino Romano, (plus more for serving, or Parmigiano Reggiano)
  • 2 Tbsp unsalted butter
  • High-quality extra virgin olive oil
  • Flaky sea salt
PREP
30M
SODIUM
1830MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.