Braised oxtail ragu is a show-stopping comfort food with rich, deep flavor! I know it may sound intimidating and like it should be reserved for fancy restaurants, but I assure you it’s as simple as braising any other meat at home.
Slow-cooked oxtail creates a melt-in-your-mouth meat that’s packed with savory goodness, while the tomato and red wine sauce brings a beautiful balance of acidity and sweetness. This hearty ragu pairs perfectly with pasta, making it a cozy, crowd-pleasing meal for any occasion!
Let’s Talk Oxtail
If you’re unfamiliar with oxtail, it’s the tail of a cow, known for its rich, gelatinous meat that becomes tender and flavorful when slow-cooked. It’s commonly used in braises, stews, and soups. So, naturally, it’s perfect served over pasta (as are most braised meats!).
For more restaurant-worthy pasta dishes, try my tender, braised short rib ragu, quick-and-easy ground lamb and mint pasta, or this comforting, slow-simmered Italian sausage ragu next!
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Step-by-Step Overview
Full instructions and quantities can be found in the recipe card below.
Chef-Tested Tips! 👩🏻🍳
- Allow the meat to come to room temperature before browning.
- Brown the oxtail thoroughly to develop a deep, caramelized flavor in the meat.
- Slow cooking is key! Don’t rush the braising process. The longer it simmers, the more tender and flavorful the meat will become.
- Use high-quality tomatoes and wine since these are the base of your sauce. A full-bodied red like Chianti, Nebbiolo, or Cabernet Sauvignon works well.
Other Cuts of Meat
If oxtail isn’t available, you can substitute beef shank (this is what’s used to make osso bucco), short ribs, or even lamb shanks for a similar slow-braised effect. They all cook low and slow until tender and melt-in-your-mouth!
True Story: Pasta Tastes Better The Next Day! 💯
Don’t be surprised if the ragu tastes even more complex on day two; braised meats deepen in flavor as they rest, which is why pasta dishes like this often shine brightest as leftovers.
Allow the sauce to cool completely, then store in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of pasta water or stock to loosen the sauce if needed.
Classic Serving Suggestions
Braised oxtail ragu is best served over pasta, such as fusilli col buco or a wide, hearty pasta like pappardelle. You can also spoon it over creamy Parmesan polenta or garlic-infused mashed potatoes.
Pair with a simple green salad and crusty bread to soak up the sauce.
Honestly, I’m struggling to think of a more perfect restaurant-worthy pasta for winter! If you try making braised oxtail at home, please be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below — your feedback is invaluable!
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Slow-Braised Oxtail Ragu Pasta Sauce
Video
Equipment
Ingredients
- 4 lbs oxtail
- 2½ tsp Kosher salt, divided
- ½ tsp freshly ground black pepper
- 3 Tbsp olive oil
- 1 medium sweet onion, cut into ¼-inch dice
- 2 medium carrots, cut into ¼-inch dice
- 2 stalks celery, cut into ¼-inch dice
- 4 cloves garlic, finely chopped
- 3 Tbsp chopped fresh rosemary, about 4-5 sprigs, or fresh thyme
- 4.6 oz (130g) can or tube of tomato paste
- 2 cups red wine
- 14 oz can crushed tomatoes
- 2 cups low-sodium beef broth, chicken broth, or water
- 1 dried bay leaf
- 1 lb pasta, such as strozzapreti, garganelli, rigatoni, cascarece
- ⅓ cup grated Pecorino Romano, plus more for serving, or Parmigiano Reggiano
- 2 Tbsp unsalted butter
- High-quality extra virgin olive oil
- Flaky sea salt
Instructions
- Brown the oxtail. Pat the oxtail dry with paper towels, then season on all sides with about 2 tsp Kosher salt and ½ tsp black pepper. Heat 3 Tbsp olive oil in a large pot over medium-high heat. When hot, add the oxtail and cook, working in batches, until browned on all sides. For 4 lbs of meat, this should take about 15-20 minutes. Use tongs to transfer to a plate.
- Sauté the soffrito. To the pot, add diced sweet onion, diced carrots, and diced celery. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 6-8 minutes. Reduce the heat if needed so the vegetables don’t brown. Stir in 4 cloves of chopped garlic and 3 Tbsp chopped rosemary, then cook 1 minute more. Stir in 4.6 oz (130g) of tomato paste, breaking it apart with a spatula.
- Add wine. Return the browned oxtail to the pot, along with any dripping on the plate. Stir well, then pour in 2 cups of red wine. Raise the temperature back to medium-high, bring the mixture to a boil, then cook until it has reduced by about half, 8-10 minutes.
- Simmer the oxtail stew. Pour in 14oz canned crushed tomatoes and 2 cups low-sodium beef broth (or water) – just enough liquid to almost cover the oxtail – then bring the mixture back up to a boil. Add a bay leaf, then reduce the heat to medium-low so it’s at a gentle simmer. Cover the pot and cook, stirring occasionally, until the meat is very tender and most of the liquid has evaporated, about 3-3½ hours. Remove from the heat and cool until you can handle the meat with your hands.
- Pull the meat. Transfer the oxtail pieces to a large bowl or cutting board. Using two forks or your hands, shred the meat, discarding any bones and membranes. Return the meat to the pot, then stir well. This can be kept over low heat while you make the pasta.
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb of pasta then cook according to package directions until al dente. Reserve about 1½ cups of pasta cooking water, then drain the pasta.
- Finish in the pot. Add the drained pasta to the oxtail ragu, then toss to evenly coat, adding pasta water as needed to help make the sauce. Turn the heat off, then stir in ⅓ cup grated Pecorino Romano cheese and 2 Tbsp butter. Taste and adjust seasoning.
- Garnish, then serve! Divide the oxtail pasta into bowls, then drizzle each with a little high-quality extra virgin olive oil. Sprinkle with additional grated cheese and a pinch of flaky sea salt. Enjoy!
Notes
- Make-Ahead: You can prepare the braised oxtail a day in advance, allowing the flavors to deepen overnight. Simply reheat on the stove while you cook the pasta.
- Storing Leftovers: Leftover oxtail ragu can be stored in an airtight container in the fridge for 3-5 days. Reheat on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce.
- Freezing: Oxtail ragu freezes beautifully! Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
This looks amazing. I can’t wait to try it. Thank you.
Thanks, Tracy! Definitely let me know how you like it! xo, Ari
Great recipe. Fantastic! I only used 2.5 lbs oxtail and it was still perfect.
This looks beyond perfect, Carla! Bet your house smelled amazing too. Thanks for sharing a pic and your feedback, it’s so appreciated! Cheers, Ari