Oxtail Ragu

Ingredients and Weight: * 8 lbs oxtails, cut into 1-inch pieces * 1/4 cup olive oil * 2 large onions, chopped * 3 carrots, chopped * 2 celery stalks, chopped * 4 cloves garlic, minced * 1 28-oz can crushed tomatoes * 1 cup dry red wine * 2 cups beef broth * 1 bay leaf * 1 teaspoon dried oregano * 1 teaspoon dried thyme * Salt and pepper to taste

Preparation Time: 30 minutes

Cooking Time: 4-5 hours

Difficulty Level: 3 (Intermediate)

Preparation Method Steps:

1. Heat olive oil in a large Dutch oven over medium heat.
2. Brown oxtails on all sides, about 5-7 minutes per side.
3. Remove oxtails and set aside.
4. Add onions, carrots, and celery to the pot and sauté for 5 minutes, until softened.
5. Add garlic and cook for 1 minute more.
6. Return oxtails to the pot and stir in crushed tomatoes, red wine, beef broth, bay leaf, oregano, and thyme.
7. Bring to a boil, then reduce heat and simmer for 4-5 hours, or until meat is fall-off-the-bone tender.
8. Season with salt and pepper to taste.

Nutritional Information: Calories: 500 per serving Fat: 25 grams Protein: 30 grams Carbohydrates: 20 grams

Dish Characteristics: * Rich and flavorful oxtail ragu with a tender and fall-off-the-bone meat. * Deep red sauce with a hint of sweetness from the tomatoes. * Perfect for serving over pasta, polenta, or rice.

User Comments: * "This ragu was absolutely amazing! The meat was so tender and the sauce was so flavorful. It was the perfect comfort food on a cold night." - Mary Smith * "I made this ragu for a special dinner party and it was a huge hit! Everyone raved about how delicious it was." - Sarah Jones * "I love the tomato flavor in this ragu. It's not too acidic and it pairs perfectly with the beef." - Michael Brown

Special Precautions and Tips: * If you can't find oxtails, you can substitute beef short ribs or chuck roast. * To make ahead of time, cook the ragu and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.