Recipes - Ca' Momi Winery

Ingredients

• 1 kg (2.2 lbs) oxtail (or veal tail for a more tender alternative)
• 100 g (3.5 oz) lardo or guanciale, chopped
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3–4 cloves garlic, minced
• 400 g (14 oz) canned peeled tomatoes, drained and chopped
• 400 ml (about 1⅔ cups) dry white wine
• 2 stalks celery, peeled and cut into small pieces (for blanching)
• 20 g (1½ tbsp) pine nuts
• 30 g (2 tbsp) raisins
• 2 g (½ tsp) unsweetened cocoa powder
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• 400 g (14 oz) rigatoni pasta
• Grated Parmigiano Reggiano (optional)
• Additional chopped parsley for garnish