Oxtail Ragu Sauce with Pasta

Slow braised oxtail ragu sauce is rich and unctuous. Perfect served with pasta and lots of Parmesan for a comforting dinner. Oxtail is a delicious cut of beef that cooks into a soft, shreddable texture when slow braised with aromatics and beef broth.

Ingredients

You could usually any braising beef for this recipe but oxtail is a fantastic, affordable option. Ask your butcher to cut the oxtail into sections for you, this makes cooking much easier. Because of all the connective tissue in oxtail, it’s important to allow the oxtail to cook slowly, for up to 4 hours, until the meat is falling off the bones. I used classic ragu sauce aromatics to flavor the sauce. Onion, garlic, carrots and celery make a classic soffritto which is often used in mediterranean cooking.

• Oxtail. Oxtail is the tail cut of beef. Use beef shin, chuck or short ribs if you can’t find oxtail. Because of the amount of bones in oxtail, you need more meat by weight than you would if you used beef shin, etc.
• Onion. 
• Garlic cloves. 
• Carrots. 
• Celery. 
• Italian seasoning. Use any Italian herb mix you have. Alternatively use a combination of dried oregano, thyme, rosemary and garlic powder.
• Chopped tomatoes.
• Beef stock/Beef broth. 
• Salt and pepper. 

How to make oxtail ragu sauce

1. Brown the oxtail: Pat the oxtails dry with paper towels then season generously with salt. Heat a large, deep braising pan or Dutch oven over medium-high heat. Pour in a few tablespoons of olive oil then add the oxtail. Sear for a few minutes per side until browned all over. Remove from the pan and set aside.
2. Make the ragu sauce: In the same pan, add the chopped onion, carrot, celery and garlic and cook for 5-6 minutes until the vegetables start to soften and caramelize slightly. Add the seasonings, tomatoes and beef stock. Season generously with salt and pepper. Add the browned oxtail back into the sauce then cover and place in the oven.
3. Slow braise the oxtail: Allow the oxtail to braise slowly for 3-4 hours or until the meat falls off of the bone. Check on the liquid level half way through cooking and add more beef stock if necessary.
4. Finish the ragu: Once the beef is cooked, remove the pot from the oven. Remove the oxtail from the sauce with tongs then carefully shred the meat off the bones. Place the meat back into the sauce. Return the pot to the stove and allow to simmer for another 10-15 minutes until the sauce is slightly reduced. Taste and adjust seasoning if necessary. Serve the ragu with pasta and plenty of freshly grated Parmesan cheese.

Can you freeze ragu sauce?

Ragu is a fantastic make-ahead recipe. The sauce can be made completely then frozen in airtight containers for up to 3 months. Thaw in the fridge overnight then reheat in a pan with a splash of water or beef stock until hot and bubbling. Alternatively, refrigerate the sauce for up to 3 days before serving.

How to thicken ragu

By simmering the sauce uncovered, the liquid will reduce and thicken naturally. However, if you prefer an even thicker consistency, stir together 2 teaspoon of cornstarch with a few tablespoons of water and stir into the simmering sauce. Allow to cook until thickened.

Ragu recipes

1. Lamb ragu with cauliflower gnocchi
2. Mushroom ragu on polenta
3. Slow Cooked Short Rib Ragu