Nature's Fresh oxtail ragu with pappardelle & three cheeses

20 mins
3½ hrs
  • 1kg Nature’s Fresh oxtail
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 100g pancetta, diced
  • 2 sticks celery, finely diced
  • 1 brown onion, finely diced
  • 2 carrots, finely diced
  • 6 cloves garlic, minced
  • 3 cups dry red wine
  • 2 x 400g cans whole peeled tomatoes
  • 2 cups chicken stock
  • ½ cup finely grated Pecorino
  • 400g pappardelle pasta
  • 1 cup finely grated Parmigiano-Reggiano
  • 2 bunch chives, finely sliced
  • 100g soft goats’ cheese, crumbled
  • broccolini, to serve
  • Season the oxtail with salt and pepper, then fry in half the oil in a skillet over a high heat for 8 minutes, until browned. Set aside. Fry the vegetables and garlic in the remaining oil for 5 minutes, until just softened. Set aside.
  • Pour the wine, tomatoes and stock into the hot pan and boil rapidly for 5 minutes. Transfer to a large lidded saucepan with the oxtail, vegetables and Pecorino, then simmer gently for 3 hours, until tender. Allow to cool slightly, then flake the meat off the bones.
  • Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions until al dente. Drain well, then toss with the Parmigiano-Reggiano and chives. Fold into the sauce, then top with goats’ cheese. Serve with broccolini.