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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
- 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.