Oxtail Ragu | La Cucina Grandinetti

Ingredients

• 5 pounds of oxtail, cut into two inch pieces
• Kosher salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• Flour, for dredging
• 2 medium onions, slice 1/4 inch thick
• 1 carrot, finely shredded
• 3 cloves garlic, minced
• 4 cups red wine
• 2 cups of chicken stock
• 2 cups simple red sauce
• 2 tablespoons fresh thyme leaves
• Pecorino Romano or Reggiano Parmigiano