Oxtail Ragu
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. In a 6 to 8-quart, heavy-bottomed casserole or Dutch oven, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, turning with long-handled tongs. This should take 8 to 10 minutes. Removed the browned oxtails to a plate and set aside.
  3. Add the onions to the same pan and, stirring constantly with a wooden spoon, cook them until lightly browned, 5 – 7 minutes. Add the wine, stock, tomato sauce, and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook in the oven for 1 – 1 1/2 hours, or until the meat is falling off the bone.
  4. Remove the pan from the oven and carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
  5. Skim the fat from the surface of the sauce. Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
  6. Meanwhile, cook pappardelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. Return pasta to pot and add ragu and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes