A heavenly red pairing
A heavenly red pairing
Winter calls for bold reds, sipped fire side and cozy home cooked meals full of flavour that feels like a big hug for our soul. This Oxtail Ragu and fresh pasta recipe shared by Pyramid Valley Waikari Estate Assistant Amanda Kinch is just the ticket and it pairs perfectly with our Omahu Cantera.
Oxtail Ragu
Ingredients
800g Oxtail pieces
2 carrots, finely diced
2 celery sticks, finely diced
1 brown onion, finely diced
1 Tbsp butter
2 Tbsp fresh thyme, chopped
2 bay leaves
2 cloves minced garlic
1 can diced tomato
¼ cup red wine
3 Tbsp balsamic vinegar
½ cup beef stock
1 handful fresh parsley, roughly chopped
350g Pappardelle pasta (see recipe)
1 pinch salt, to taste
1 pinch ground black pepper, to taste
1 handful grated parmesan cheese, to garnish
Method
Preheat over to bake at 160°c.
Place a heavy based casserole dish on the stove top on low/medium heat. Add butter, onions, celery, thyme and carrots and sauté until softened but not brown.
Increase the heat and add the Oxtail, cook until meat has browned.
Add the minced garlic, tomatoes, wine, balsamic vinegar, bay leaves and stock, cook until liquid has begun to boil.
Place casserole dish in the oven with the lid on and cook for four hours. Check on it regularly to make sure it's not becoming too dry or catching on the bottom. If so, add a ¼ cup more water and stir.
Once the meat is falling off the bones, cook your pasta. Boil water and cook pasta for six minutes if dried or until al dente.
Remove the bones from the ragu and pull the shreds of meat apart with two forks. This should leave you with a thick meaty sauce. Season with salt and pepper and stir through parsley.
Oxtail is a fatty cut of meat so it's best to skim off any excess oil from the top.
Serve pasta with meat sauce and garnish with finely grated parmesan. This dish pairs nicely with a crisp garden salad.
Serves 4.
