Braised Oxtail Pasta by Anthony Puharich and Libby Travers

Name: Braised Oxtail Pasta by Anthony Puharich and Libby Travers
Ingredients: 1 1/2 kg (3 lb 5 oz) oxtail pieces on the bone; choose equal-sized pieces of oxtail; Olive oil, for cooking; 1 brown onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 2 garlic cloves, finely chopped; 1/2 bottle (375 ml) full-bodied red wine; 800 g (1 lb 12 oz) tinned Italian tomatoes; 3 oregano sprigs; 1 tablespoon red wine vinegar, or to taste; 500 g (1 lb 2 oz) dried rigatoni or conchiglione; Finely grated pecorino cheese, finely grated lemon zest and oregano leaves (optional), to serve

www.letscookthatbook.com.au

Long, slow cooking is the secret with this oxtail dish.

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Ingredients

1 1/2 kg (3 lb 5 oz) oxtail pieces on the bone; choose equal-sized pieces of oxtail
Olive oil, for cooking
1 brown onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, finely chopped
1/2 bottle (375 ml) full-bodied red wine
800 g (1 lb 12 oz) tinned Italian tomatoes
3 oregano sprigs
1 tablespoon red wine vinegar, or to taste
500 g (1 lb 2 oz) dried rigatoni or conchiglione
Finely grated pecorino cheese, finely grated lemon zest and oregano leaves (optional), to serve