Oxtail and Tomato Stew with Orecchiette

Name: Oxtail and Tomato Stew with Orecchiette
Ingredients: 2 pounds oxtail, cut into 2-inch pieces (available from butcher shop); Salt; Black pepper; ½ cup olive oil; 1 large onion, diced; 2 small carrots, diced; 2 stalks celery, diced; 6 cloves garlic, split; ½ cup tomato paste; 2 jars or cans San Marzano or Jersey Fresh tomatoes (28 ounces each), crushed with your hands; Fresh Orecchiette with Ricotta (see below) or 1½ pounds dried orecchiette; 8 ounces 00 flour; 8 ounces semolina flour; Pinch salt; 1 pound ricotta; 2 large eggs, beaten

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This Oxtail and Tomato Stew recipe is by Craig Polignano, Executive Chef at the Ryland Inn

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Ingredients

2 pounds oxtail, cut into 2-inch pieces (available from butcher shop)
Salt
Black pepper
½ cup olive oil
1 large onion, diced
2 small carrots, diced
2 stalks celery, diced
6 cloves garlic, split
½ cup tomato paste
2 jars or cans San Marzano or Jersey Fresh tomatoes (28 ounces each), crushed with your hands
Fresh Orecchiette with Ricotta (see below) or 1½ pounds dried orecchiette
8 ounces 00 flour
8 ounces semolina flour
Pinch salt
1 pound ricotta
2 large eggs, beaten