Oxtail Ragu With Pappardelle

Ingredients

• 1/4 cup extra virgin olive oil
• 3 pounds oxtails
• 3 carrots, peeled and chopped
• 3 stalks celery, sliced
• 1 large sweet onion, diced
• 9 cloves garlic, smashed
• 1 bottle Cabernet Sauvignon
• 3 Durkee® Bay Leaves, Whole
• 3 cups tomato sauce
• 1 pound, 12 ounces canned whole peeled tomatoes
• 2 tbsp dark brown sugar
• 1 tbsp Durkee® Paprika, Spanish
• 1 tbsp Durkee® Parsley Flakes
• 1 1/2 tsp kosher salt
• 1 tsp Durkee® Basil Leaf, Whole
• 1 tsp Durkee® Thyme, Leaves
• 1 tsp Durkee® Marjoram, Whole
• 1/2 tsp Durkee® Black Pepper, Regular Grind
• 1/2 tsp Durkee® Red Pepper, Crushed
• 1 pound, 8 ounces pappardelle noodles, cooked al dente