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Oxtail Pasta

A rich and savory oxtail pasta recipe that is perfect for cozy evenings. Tender oxtail paired with pasta creates a heartwarming dish.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Oxtail Sauce
  • 2 pounds oxtail
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
For the Pasta
  • 12 ounces pasta your choice
  • Parmesan cheese for serving

Equipment

  • Large pot or Dutch oven
  • Colander
  • Wooden spoon
  • Knife and cutting board
  • Meat thermometer (optional)

Method
 

  1. In a large pot, heat the olive oil over medium-high heat. Brown the oxtail on all sides for about 5-7 minutes to develop flavor.
  2. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent.
  3. Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
  4. Add the crushed tomatoes and beef broth to the pot, stirring to combine.
  5. Mix in the dried thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce to low heat. Cover and let it simmer for 2-3 hours.
  7. About 15 minutes before serving, cook your pasta according to package instructions in salted water.
  8. Remove the oxtail from the sauce and shred the meat, discarding the bones. Toss the pasta with the sauce and meat, then serve with a sprinkle of Parmesan cheese.

Notes

For enhanced flavor, let the sauce sit overnight in the fridge before serving.