2 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
2 bay leaves
4 pounds beef oxtail, cut into 12 pieces
Salt and fresh ground black pepper
1 glass dry white wine
1 tablespoon bitter cocoa powder
8 cups unsalted vegetable stock
1 pound peeled tomatoes, chopped
3 cups water
6 stalks celery
Salt and pepper
1 tablespoon extra-virgin olive oil
16 small basil leaves, finely chopped
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