Roman-Style Rigatoni with Oxtail Ragù Recipe
Brimming with tomatoes, celery, and tender braised beef, this Roman-style oxtail ragù recipe (pasta al sugo di coda) is the pinnacle of Italian comfort food.
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Cooking tools:
- Mixing bowl
- Paper towel
- Pot
- Stove
- Slotted spoon
- Plate
- Food mill
- Refrigerator
- Colander
- Wooden spoon
- Tongs
- Ladle
- Measuring cup
- Kitchen scale
- Blender
- Immersion blender
- Chef's knife
- Cutting board
- Grater
- Serving bowl
- Whisk
Ingredients
- 2½ lb. oxtails, trimmed (see footnote)
- Kosher salt
- freshly ground black pepper
- 3 Tbsp. lard, or olive oil
- ½ cup dry white wine
- 1½ (28-oz.) cans whole peeled tomatoes, juice reserved, coarsely chopped
- 5 medium celery stalks, trimmed and coarsely chopped
- 1 lb. dry rigatoni or bombolotti pasta
- ⅓ cup finely grated Pecorino Romano
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