Italian

Slow-cooked oxtail tagliatelle with pangrattato

Name: Slow-cooked oxtail pasta recipe
Yield: 4
Cuisine: /italian
Ingredients: 80ml olive oil; 1.5kg oxtail, cut through bone into rounds (ask your butcher); 1 onion, roughly chopped; 2 garlic cloves, thinly sliced; 20.00 ml tomato paste; 1 tsp raw sugar; 200ml dry white wine; 400g can crushed tomatoes; 1/2 bunch oregano, leaves picked; 500ml chicken stock; 500g tagliatelle; 125g breadcrumbs; 1/4 bunch flat-leaf parsley, leaves picked and finely chopped; 50g parmesan; 20.00 ml extra virgin olive oil; Finely grated zest of 1/2 lemon

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“A bit of time and effort is required here, but it’s well worth it. This slow-cook can be made in advance and stored in the fridge. The flavours will improve over time.” – Matt Moran.

1/3 cup (80ml) extra virgin olive oil
1.5kg oxtail, cut through bone into rounds (ask your butcher)
1 onion, roughly chopped
2 garlic cloves, thinly sliced
1 tbs tomato paste
1 tsp raw sugar
200ml dry white wine
400g can crushed tomatoes
1/2 bunch oregano, leaves picked
2 cups (500ml) chicken stock (see tips)
500g tagliatelle

Parmesan and lemon pangrattato

2 1/2 cups (125g) breadcrumbs made from stale bread (see tips)
1/4 bunch flat-leaf parsley, leaves picked and finely chopped
2/3 cup (50g) finely grated parmesan
1 tbs extra virgin olive oil
Finely grated zest of 1/2 lemon

Method

1.

Preheat oven to 160°C/140°C fan-forced. Heat oil in a large deep ovenproof frypan with 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 aside. Discard all but 1 tbs fat and reduce heat to medium. Cook onion, stirring, for 2 minutes. Add garlic and cook, stirring, for 1 minute.
2.

Bring to a gentle boil, then cover pan and transfer to oven to bake for 2 hours or until oxtail is tender. 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.
3.

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. Sprinkle the oxtail tagliatelle with a little pangrattato and serve with the remaining pangrattato alongside.

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Recipe Notes

Tips

• “To make the pangrattato, I use any leftover bread I have from the week that has gone stale. I dry it out in the oven and blend it to make breadcrumbs.”

• “When I make chicken stock, I use a whole chicken. Once the stock is made, I pull the meat off the chicken and mix it with mayonnaise and fresh herbs and make chicken sandwiches for lunch.”