This is like making Rabo de Toro except it is spiced up using herbs, lots of garlic and a red chilli. When cooked you flake off the meat in order to create a ragù (save the bones for a stock or even soup).

1 kg oxtails, rinsed and patted dry with kitchen paper
Olive oil, glug
250 ml robust red wine
1 carrot, peeled and diced
1 onion, peeled and diced
1 leek (white part), washed and sliced thinly
2 bay leaves
3 – 4 cloves garlic, peeled, crushed and finely chopped
1 tsp dried marjoram
½ tsp dried basil or thyme
1 red chilli, seeds and membrane removed
400ml tinned tomatoes, chopped and crushed
1 tbs tomato purée
Salt and pepper

Brown the meat in olive oil in a deep frying pan and then set aside.
Add the vegetables and sauté until they start to soften.
Add garlic, chilli, bay leaves and stir.
Add tomato purée. Stir.
Add the wine and turn up the heat.
Reduce heat a little and add the tomatoes.
Add the herbs giving everything a good shake.
Cover with a lid and simmer for 3 hours or more.
If things start to dry out then add a little stock.
When done taste for seasoning.

Meanwhile, cook pasta of your choice to al dente, drain and reserve a little of the cooking liquid. Add the pasta and liquid to the pan with the ragù and stir through gently.

Sprinkle with freshly grated Parmesan, black pepper and chopped flat leaf parsley.

Aromatic Oxtail Ragu