Oxtail ragu pappardelle

Ingredients

• 1.5kg oxtail, trimmed of excess fat
• Olive oil
• 1 onion, roughly chopped
• 3 cloves garlic, peeled and crushed
• 2 medium carrots, peeled and cut into 1 cm slices
• 2 stalks celery, cut into 1 cm slices
• 1 bunch fresh herbs (e.g. rosemary, thyme), chopped
• 2 cups stock, beef or vegetable 1 x 440g can crushed tomatoes
• ¼ cup red wine
• Handful pitted kalamata olives
• Zest of 1 orange 400g pappardelle

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