Recipe: Braised Oxtail Ragu

Ingredients

• 4 to 5 pounds oxtail, cut into 3-inch pieces at the butcher
• Salt and freshly ground black pepper
• Flour, for dredging
• 1/4 cup olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 3 whole celery ribs, chopped
• 1 (28-ounce) can plum tomatoes, crushed
• 3 cups dry red wine
• 2 rosemary sprigs
• 2 thyme sprigs
• 2 bay leaves
• 4 cloves garlic, peeled and smashed
• 1/4 teaspoon freshly grated nutmeg

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