Pasta al Ragu
Pasta al Ragu
Ingredients
For the Ragu
- 2 carrots
- 3 celery stalks
- 1 small onion
- 2 tablespoons olive oil, as needed
- 1/4 cup diced pancetta
- 2 pieces oxtail
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 28 ounces whole peeled tomatoes
- 1 sprig rosemary
- 5 basil leaves
- 2 cups water, as needed to cover
For Serving
- 1 pound rigatoni pasta, cooked according to package directions
- 1/2 cup Pecorino Romano cheese, grated, for garnish
- 1 fresh rosemary sprig, for garnish (optional)
Instructions
- 1
Finely chop the carrots, celery, and onion. Discard the end piece of the carrots.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced pancetta and oxtail pieces. Sear the oxtail and pancetta until well browned on all sides. Once seared, remove the oxtail from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped carrots, celery, and onion to the pot with the remaining oil and pancetta. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by about half, about 3-5 minutes.
⏱️ 5 min
- 5
Using your hands, squeeze the whole peeled tomatoes directly into the pot, breaking them apart. Add the sprig of rosemary and the basil leaves to the pot.
⏱️ 5 min
- 6
Return the seared oxtail to the pot. Add enough water to ensure all the ingredients are covered. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for at least 3 hours, or until the meat is very tender and easily falls off the bone. Stir occasionally to prevent sticking.
⏱️ 180 min
- 7
Once the oxtail is cooked, carefully remove it from the sauce. Using gloved hands or two forks, pull the meat off the bones and shred it. Discard the bones. Return the shredded meat to the ragu and stir to combine.
⏱️ 10 min
- 8
Add the cooked rigatoni pasta to the ragu and stir gently to combine, ensuring the pasta is well coated with the sauce.
⏱️ 2 min
- 9
Serve the pasta al ragu immediately on individual plates.
⏱️ 1 min
- 10
Garnish each serving with grated Pecorino Romano cheese and an optional fresh rosemary sprig.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta al Ragu
For the Ragu
- 2 carrots
- 3 celery stalks
- 1 small onion
- 2 tablespoons olive oil, as needed
- 1/4 cup diced pancetta
- 2 pieces oxtail
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 28 ounces whole peeled tomatoes
- 1 sprig rosemary
- 5 basil leaves
- 2 cups water, as needed to cover
For Serving
- 1 pound rigatoni pasta, cooked according to package directions
- 1/2 cup Pecorino Romano cheese, grated, for garnish
- 1 fresh rosemary sprig, for garnish (optional)
Instructions
- 1
Finely chop the carrots, celery, and onion. Discard the end piece of the carrots.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced pancetta and oxtail pieces. Sear the oxtail and pancetta until well browned on all sides. Once seared, remove the oxtail from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped carrots, celery, and onion to the pot with the remaining oil and pancetta. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by about half, about 3-5 minutes.
⏱️ 5 min - 5
Using your hands, squeeze the whole peeled tomatoes directly into the pot, breaking them apart. Add the sprig of rosemary and the basil leaves to the pot.
⏱️ 5 min - 6
Return the seared oxtail to the pot. Add enough water to ensure all the ingredients are covered. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for at least 3 hours, or until the meat is very tender and easily falls off the bone. Stir occasionally to prevent sticking.
⏱️ 180 min - 7
Once the oxtail is cooked, carefully remove it from the sauce. Using gloved hands or two forks, pull the meat off the bones and shred it. Discard the bones. Return the shredded meat to the ragu and stir to combine.
⏱️ 10 min - 8
Add the cooked rigatoni pasta to the ragu and stir gently to combine, ensuring the pasta is well coated with the sauce.
⏱️ 2 min - 9
Serve the pasta al ragu immediately on individual plates.
⏱️ 1 min - 10
Garnish each serving with grated Pecorino Romano cheese and an optional fresh rosemary sprig.
⏱️ 1 min