Strozzapreti with Oxtail Ragù
 
 
Makes 4-6 servings
Ingredients
Oxtail ragù:
  • 2 tablespoons olive oil
  • 2½ pounds oxtails, cut crosswise into 3"-thick pieces
  • kosher salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh rosemary
  • 2 cups dry white wine
  • 2 cups chicken broth
Remaining ingredients:
  • 1 cup fresh bread crumbs
  • 2 tablespoons olive oil
  • kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon chopped fresh rosemary
  • 12 ounces strozzapreti or other short pasta
Instructions
Make the oxtail ragù:
  1. Preheat oven to 350 degrees.
  2. Warm olive oil in a large pot over medium-high heat. Season oxtails with salt and pepper. Arrange oxtails in the pot in a single layer and cook, turning occasionally, until browned all over, 15-18 minutes. Remove from pot and set aside.
  3. In a food processor, pulse the onion, carrots and celery until finely chopped. Transfer to the same pot used to cook the oxtails. Cook over medium heat, stirring occasionally, until vegetables are tender, 5-7 minutes. Add garlic and rosemary and cook until fragrant, about 1 minute.
  4. Return oxtails to pot. Add wine and chicken broth and bring to a simmer. Cover and bake for 2 hours or until meat is fork tender.
  5. Transfer oxtails to a large bowl and let cool slightly. Remove the oxtail meat from the bones, shred any large pieces into bite-size morsels and return them to the pot. Discard the bones.
Assemble the dish:
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the bread crumbs and olive oil, season with salt and pepper, and toss to coat. Spread in a single layer on a baking sheet and bake for 10-15 minutes or until golden brown and crispy, stirring halfway through. Remove from the oven, sprinkle on rosemary and toss to combine.
  3. Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with ragù.
  4. Add ½ cup reserved cooking liquid to pot and stir to combine. Bring to a simmer and cook over medium heat, stirring occasionally, until the liquid has thickened, about 2 minutes. Season with salt and pepper to taste. Garnish with prepared bread crumbs and serve immediately.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/strozzapreti-with-oxtail-ragu/