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Recipe courtesy of Mario Batali

Show: Molto Mario

Episode: Agnolotti

Total:: 3 hr
Prep:: 1 hr
Cook:: 2 hr

Yield:: 4 servings

Ingredients

5 pounds oxtails, cut into thick pieces
6 tablespoons virgin olive oil
2 medium red onion, cut into 1/2 inch dice
2 carrots, cut into 1/2 inch rounds
2 ribs celery, cut into 1 inch pieces
2 cups Barolo wine
2 anchovy fillets, rinsed and patted dry
2 cups chicken stock
2 cups basic tomato sauce, recipe follows
1 bunch rosemary

BASIC TOMATO SAUCE

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

Directions

Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a heavy-bottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender. Serve with soft polenta.

BASIC TOMATO SAUCE

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

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Gabriele's Limoncello 01:28

Name: Oxtails al Barolo with Soft Polenta
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Ingredients: 5 pounds oxtails, cut into thick pieces; 6 tablespoons virgin olive oil; 2 medium red onion, cut into 1/2 inch dice; 2 carrots, cut into 1/2 inch rounds; 2 ribs celery, cut into 1 inch pieces; 2 cups Barolo wine; 2 anchovy fillets, rinsed and patted dry; 2 cups chicken stock; 2 cups basic tomato sauce, recipe follows; 1 bunch rosemary; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Gabriele shares his family recipe for a delicious summertime libation.

From: What About Dolores? with Extra Virgin

Oxtails al Barolo with Soft Polenta

BASIC TOMATO SAUCE

Success!

BASIC TOMATO SAUCE

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