Oxtail ragu with pappardelle pasta

Ingredients

• 60g unsalted butter
• 60ml olive oil
• 1kg oxtail, cut by your butcher into 5cm chunks
• 2 rashers bacon, finely chopped
• 1 celery stalk, finely diced
• 1 carrot, peeled and finely diced
• 1 small brown onion, finely diced
• 3 cloves garlic, finely chopped
• sea salt and freshly ground pepper
• 500ml full-bodied red wine
• 2 x 400g cans Italian tomatoes, chopped, juice reserved
• 1 cup chicken stock
• 400g dried pappardelle
• parmesan, to serve