Oxtail and stout ragu

Ingredients

• 1 tablespoon olive oil
• 1 1/2 kilograms oxtail, chopped into pieces
• 1/3 cup seasoned flour
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, finely chopped
• 2 anchovies, finely chopped
• 3 sprigs rosemary
• 2 bay leaves
• 1 teaspoon ground allspice
• 440 millilitres can stout beer
• 400 grams can diced tomatoes
• 1 cup water
• cooked pasta of choice, to serve