Oxtail Ragu

By • July 22, 2010 7 Comments

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Author Notes: There is almost nothing more sumptuous then a slow cooked tomato sauce that has an oxtail braising in it. This recipe makes a ton of sauce. The raisins in the sauce take it to a whole new level. I have used the rest of this sauce for lasagna or eggplant parmesan. It freezes great, so you can keep enjoying several different ways.MyCommunalTable

Serves approx. 5 qts

  • 1 oxtail, cut in 2 in. pieces, approx. 2.5lbs.
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 5 gloves of garlic
  • 3 26oz. tomato puree
  • 2 cups red wine
  • 1 cup raisins
  • 1 tablespoon creole seasoning
  • bunches oregano & sage, fresh, tied up
  • salt & pepper, to taste
  • pine nuts, toasted
  • parsley, finely chopped
  1. In stock pot, heat olive oil over med-high heat. Sear oxtails until brown.
  2. Add onion, garlic, tomato puree, red wine and raisins. Turn down to a low burner.
  3. Add creole seasoning and fresh oregano and sage. A little more oregano then sage in that bunch. Simmer for hours. I usually simmer for it about 3-4 hours. Stir occasionally.
  4. Adjust seasoning with salt and pepper. Serve sauce with a wide noodle and I usually put one tail piece on the plate as well. You will know when it is throughly cooked when the meat is easy to remove from the bone.
  5. Top with pine nuts and parsley right before serving.

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