This is a classic Roman dish you can find in many trattorias.
Try to cook it at home and take pleasure in enjoying this wonderful ragout!
Ingredients:
1 kg. oxtail, cut into pieces
300 g. peeled tomatoes
50 gr. pancetta or guanciale, minced
2 ribs celery (1 whole, 1 minced)
2 cloves garlic
1 carrot, minced
1 white onion, minced
whole cloves, to taste
4 tablespoons extra-virgin olive oil
1/2 cup red Italian wine
1 pinch of dark chocolate
salt and black pepper,
to taste
Some parsley
Preparation:
Heat oil with pancetta, minced celery, garlic, carrots, onions, in a large pan over medium-high heat. Add
oxtails; cook, turning once, until browned. Add wine and cook until evaporated,
about 5 minutes.
Heat oil with pancetta, minced celery, garlic, carrots, onions, in a large pan over medium-high heat. Add
oxtails; cook, turning once, until browned. Add wine and cook until evaporated,
about 5 minutes.
Add tomatoes ,cloves and dark chocolate .Reduce heat to medium-low and
let cook covered, for 3 hours.
let cook covered, for 3 hours.
Add some water in case the sauce gets too dense.
Season with salt and pepper and parsley
Taste the sauce with Pasta (rigatoni)!
