I’ve read dozens of recipes for classic Italian-American Sunday sauce, but never tried making it myself. This recipe is inspired by Sunday sauce, and by a delicious dish of pasta I had at Diavola Pizzeria and Salumeria in Geyserville, California. The chef there, Dino Bulgica, uses all sorts of cuts of meat to achieve a thick, rich gravy. I’ve used oxtails in my recreation of the dish. —clintonhillbilly
What You'll Need
mild Italian sausage
garlic cloves, minced
large carrot, grated
olive oil for cooking
good quality olive oil for finishing
can whole tomatoes
can crushed or diced tomatoes
heavy cream (optional)
salt and pepper to taste
Brown oxtails on all sides in olive oil and set aside.
Cook shallots and sausage, breaking up sausage, until shallots start to soften, 3-4 minutes. Deglaze pan with red wine if needed.
Add garlic and tomato paste and cook until tomato paste begins to darken, about three minutes. Deglaze with remaining red wine.
Add grated carrot, tomatoes, oregano, and rosemary. Add oxtails back into the pan. Bring to a boil, then reduce to a low simmer and cover.
Simmer sauce until the oxtail meat is soft and easily pulled off the bone with a fork, likely at least three hours. Remove oxtails, pull the meat off of bones, shred the meat with two forks or your fingers, and put the meat back into the sauce.
Season to taste with salt and pepper, and be generous with the pepper.
Serve over pasta with grated Parmesan and torn fresh basil, and red pepper flakes if you like a bit of heat.