Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.
Recipe Summary test
Serving tip: Serve oxtails over rigatoni with a ladleful of sauce and some freshly grated Parmigiano-Reggiano cheese and chopped parsley. This recipe should yield enough sauce and meat for 1 pound of pasta.
Since this ragu does take so many hours to simmer, it's almost always best to make this the day before you serve it.