Braised Oxtail Ragu


PREP TIME 10 minutes
COOK TIME 3 hours


25g Ashgrove butter
3 carrots, roughly chopped
½ bunch parsley
3 celery stalks
1 head of garlic, cut through the middle
1 brown onion, cut into quarters
1 tbsp peppercorns
3 star anise
4 bay leaves
3-4 thyme sprigs
1kg Pure Black oxtail, trimmed
350ml Idiom Pinot Noir
200g Barilla fusilli
400g Barilla red wine and garlic pasta sauce

To serve;
50g pecorino
Fresh pea sprouts


Step 1
Preheat oven to 160°C. Into a large roasting pan add butter, carrot, parsley, celery, garlic, onion, peppercorns, star anise, bay leaves and thyme. Sauté for 5-10 minutes, or until it starts to brown. Add oxtail and wine, place in the oven to cook for 3 hours or until meat is tender and falling off the bone.

Step 2
Drain remaining stock for the roasting pan and add to a pot, bring to the boil. Add fusilli pasta and boil for 6-8 minutes, drain stock from the pot (leaving 1-2 tbsp of pasta water in the bottom). Add oxtail meat and pasta sauce, simmer for 4-6 minutes or until the sauce is warm.

Serve with freshly grated pecorino and garnish with pea sprouts.