OXTAIL RAGU
Steps:
- Salt and pepper the oxtails and dredge oxtails in flour. Sear until well-browned on all sides. Remove oxtails.
- Add onion and cook until lightly browned, a few minutes. Add red wine, scraping up the browned bits, followed by the chicken stock, tomato sauce and fresh thyme. Bring to a boil.
- Add back the oxtails and their juices to the pot and put into a 375 degree oven for 3 hours.
- Once oxtails are tender and falling off the bone, remove from sauce and let cool. Strain the sauce or blend all ingredients to achieve a smooth consistency.
- Once the meat has cooled, pull meat apart from bones and shred into small pieces. Add back into sauce.
- Cook pasta according to directions. In a saucepan, add meat and sauce to warm. Once pasta is a couple of minutes away from being done, drain and place pasta in saucepan with enough pasta water to maintain desired sauce consistency. Cook sauce and pasta together until well-incorporated and pasta is done. Plate and grate cheese over the top.
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