Braised Oxtail Ragu

Ingredients

• 3 to 4 pounds oxtail, cut into 1-inch pieces
• Salt and pepper
• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 2 small onions, divided
• 6 carrots, divided
• 6 celery stalks, divided
• 2 tablespoons Italian double concentrate tomato paste, divided
• 1 head garlic, sliced in half horizontally
• 1 bottle red wine
• one 35-ounce can San Marzano tomatoes
• 2 sprigs thyme, rosemary, or savory
• 1/2 bunch parsley
• 1 bay leaf

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag