Nature's Fresh oxtail ragu with pappardelle & three cheeses
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.