Method

• 1.
  Preheat oven to 160°C/140°C fan-forced.
• 2.
  Heat oil in a large deep ovenproof frypan that has a lid over medium-high heat. Season oxtail well with salt flakes and freshly ground black pepper and sear in pan on all sides until golden brown. Set meat aside. Discard all but 1 tbs fat from pan and reduce heat to medium. Cook onion, stirring, for 2 minutes. Add garlic and cook, stirring, for 1 minute. Add tomato paste and sugar and cook, stirring, for 2 minutes. Add wine and simmer until reduced by half. Add crushed tomatoes and simmer for 2 minutes. Return seared oxtail to pan and add oregano and enough chicken stock to just cover.
• 3.
  Bring to a gentle boil, then cover pan and transfer to oven to bake for 2 hours, or until oxtail is tender.
• 4.
  Meanwhile, for the pangrattato, combine all ingredients in a bowl. Spread breadcrumbs over a baking tray and bake on a shelf below the oxtail for the last 20-25 minutes of cooking time, until golden brown.
• 5.
  Using tongs, transfer oxtail pieces to a board. Bring sauce to the boil over high heat and boil for 5 minutes, or until thickened. Cut meat from bone and return to sauce, discarding bones. Season.
• 6.
  Bring a large saucepan of salted water to the boil. Add pasta and cook according to packet directions, or until al dente. Drain pasta and stir through the braise.
• 7.
  Sprinkle the oxtail tagliatelle with a little pangrattato and serve with the remaining pangrattato alongside.