Braised oxtail ragu (osso bucco) 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!
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 easy pasta recipes, try my short rib ragu, ground lamb and mint pasta, or this Italian sausage ragu next!
*This post was sponsored by DeLallo. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
What You’ll Need
- Beef oxtail
- Kosher salt and freshly ground black pepper
- DeLallo Extra Virgin Olive oil
- Sweet onion, carrots, celery, and garlic, the aromatics in the ragu sauce.
- Chopped fresh rosemary, though fresh thyme will also work well.
- DeLallo Tomato Paste: We’re using an entire tube of tomato paste for a rich tomato flavor!
- Red wine, such as Chianti, Nebbiolo, or Cabernet Sauvignon: Use something good enough to drink, as the flavor will reduce and intensify as it cooks!
- DeLallo Crushed Tomatoes: This creates the base of the pasta sauce.
- Low-sodium beef broth, chicken broth, or water.
- Dried bay leaf
- 1 lb pasta, such as DeLallo Fusilli col Buco: I prefer a long pasta, but you can also use a short tube shaped pasta, which traps the sauce in every bite!
- Pecorino Romano, grated
- Unsalted butter: A few tablespoons are stirred into the sauce at the end to give it a luxurious texture.
- High-quality extra virgin olive oil for serving.
- Flaky sea salt sprinkled on top of the finished pasta before serving.
Ingredient Substitutions
- If you don’t have Pecorino Romano cheese, you can use Parmesan cheese or Grana Padano cheese.
- Fresh herbs: I like rosemary here, but thyme, sage, or even basil are great options!
- Additional veggies: If you want to load it up with additional vegetables, you could add bell peppers, mushrooms, or even stir in some leafy greens, like kale, chopped swiss chard, or baby spinach.
- To make dairy-free, simply omit the butter and cheese.
Directions
- Brown the Oxtail: Season oxtail with salt and pepper. Heat olive oil in a pot over medium-high heat. Brown the oxtail on all sides, 15-20 minutes. Remove and set aside.
- Sauté Soffritto: Cook diced onion, carrot, and celery in the same pot with a little salt until softened (6-8 minutes). Add garlic, rosemary, and tomato paste; cook for 1 more minute.
- Add Wine and Reduce: Return oxtail to the pot. Pour in red wine, bring to a boil, and reduce by half (8-10 minutes).
- Simmer Stew: Add crushed tomatoes, broth (enough to nearly cover oxtail), and a bay leaf. Simmer covered for 2½-3½ hours until meat is tender.
- Pull the Meat: Shred oxtail, discard bones, and return meat to the pot.
- Cook Pasta: Boil pasta until al dente. Reserve 1½ cups pasta water, then drain.
- Finish: Toss pasta with osso bucco ragu, adding pasta water as needed. Stir in Pecorino Romano and butter. Adjust seasoning. Garnish the oxtail pasta with olive oil, cheese, and flaky salt. Enjoy!
FAQs
Yes! If oxtail isn’t available, you can substitute beef shank, 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!
You can replace the red wine with extra beef broth for a non-alcoholic version, though the wine adds a lovely depth of flavor.
Ari’s Best 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 or Cabernet works well.
Make-Ahead, Leftovers, & Storage
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 osso bucco 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.
Serving Suggestions (& Wine Pairings!)
Braised oxtail ragu is best served over pasta, such as DeLallo Fusilli col Buco or a wide, hearty pasta like pappardelle. You can also spoon it over creamy polenta or mashed potatoes for a comforting variation.
Pair with a simple green salad and crusty bread to soak up the sauce. A robust red wine, like Barolo, Nebbiolo, or Chianti, will complement the rich flavors of the ragu.
A rich and hearty meat sauce recipe that is comforting and savory with a riche, deep flavor. It’s the perfect dish for cozy nights or special gatherings!
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Braised Osso Bucco (Oxtail Ragu For Pasta)
Equipment
- Paper towels
- Dutch oven or large pot with a lid
- Plate
- Measuring cup
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
- 6 oz 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 6 oz 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 140z 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 leave, 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.
Nutrition
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