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
oxtail, cut in 2 in. pieces, approx. 2.5lbs.
large onion, finely chopped
gloves of garlic
26oz. tomato puree
oregano & sage, fresh, tied up
salt & pepper, to taste
pine nuts, toasted
parsley, finely chopped
In This Recipe
In stock pot, heat olive oil over med-high heat. Sear oxtails until brown.
Add onion, garlic, tomato puree, red wine and raisins. Turn down to a low burner.
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.
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.
Top with pine nuts and parsley right before serving.