PAPPARDELLE WITH OX TAIL RAGU • Mateo Kitchen
PAPPARDELLE WITH OX TAIL RAGU It takes some time to cook a ragu, but it’s worth it for the delicious flavours you get from slow-cooked meat.
Ingredients
- 30ml/2 tablespoons olive oil
- ox tail, seasoned with a scattering of fine sea salt and freshly ground black pepper
- onion
- carrot
- celery
- garlic
- herbs
- red wine
- beef stock (broth) or water
- tomatoes
- pappardelle
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