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Oxtail Ragu 2

Oxtail Ragu

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Italian


Oxtail Ragu is an Italian dish of slowly braised ox tails until the meat falls of its bones on a rich tomato sauce, herbs and spices usually served with pasta, crusty bread, potatoes or even rice.


  • 68 pcs large oxtail sections
  • 1/2 cup chopped guanciale or bacon
  • 2 cups red wine (Shiraz, Cabernet or Merlot)
  • 2 400g cans Italian style chopped tomatoes
  • 1 cup beef stock
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • handful of chopped basil
  • 1 tsp dried oregano
  • sea salt
  • freshly ground pepper
  • olive oil
  • cooked pasta


  1. Season your oxtails with salt and pepper.
  2. In a large heavy pot add heat olive oil then brown oxtail pieces. Remove oxtails from the pot then set aside.
  3. Add the guanciale, celery, carrot, onion and garlic, sauté in low heat for 2 minutes.
  4. Add the oxtails back, pour the red wine then simmer in high heat until red wine is reduced by half.
  5. Stir in the chopped tomatoes, beef stock, basil and oregano then simmer in low heat for 2 to 2.5 hours or until meat is fork tender, checking once in a while for the liquid levels, if it becomes too thick to your preference add a bit of water.
  6. Season with salt and freshly ground black pepper, then serve on top of freshly cooked pasta.