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Prep time
10 minutes
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Cook time
4 hours
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Serves
12
Author Notes
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
Ingredients
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1.5 pounds
bone-in oxtails
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12 ounces
mild Italian sausage
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2/3 cup
shallots, chopped
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1/2 cup
red wine
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5
garlic cloves, minced
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1
large carrot, grated
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1 tablespoon
oregano
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1 teaspoon
rosemary
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1 tablespoon
olive oil for cooking
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1 tablespoon
good quality olive oil for finishing
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4 tablespoons
tomato paste
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28 ounces
can whole tomatoes
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28 ounces
can crushed or diced tomatoes
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1/4 cup
heavy cream (optional)
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salt and pepper to taste
Directions
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Brown oxtails on all sides in olive oil and set aside.
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Cook shallots and sausage, breaking up sausage, until shallots start to soften, 3-4 minutes. Deglaze pan with red wine if needed.
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Add garlic and tomato paste and cook until tomato paste begins to darken, about three minutes. Deglaze with remaining red wine.
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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.
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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.
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Season to taste with salt and pepper, and be generous with the pepper.
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Serve over pasta with grated Parmesan and torn fresh basil, and red pepper flakes if you like a bit of heat.
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