Oxtail Ragu Recipe

Preheat the oven to 325°F.

In a large dutch oven, heat the olive oil over medium-high heat. Brown the oxtail on all sides and remove from the pot.

Add the diced onion, carrots, celery, and minced garlic to the pot. Cook until the vegetables are softened.

Return the oxtail to the pot and pour in the crushed tomatoes, red wine, beef broth, bay leaves, and tomato paste. Season with salt and pepper.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Cook for 3-4 hours until the oxtail is tender and falling off the bone.

Remove the bay leaves and shred the meat from the oxtail. Discard any excess fat.

Serve the oxtail ragu over pasta or creamy polenta. Garnish with fresh parsley.