Oxtail Ragu

Name: Oxtail Ragu
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 36
Cuisine: Italian
Ingredients: 2½ lbs oxtail, cut into 2-inch pieces; ¼ cup olive oil; 1 large onion, finely chopped; 5 garlic cloves; 3 26 oz cans tomato puree; 2 cups red wine; 1 cup raisins; 1 tablespoon Creole seasoning; fresh oregano and sage, bundled together; salt, to taste; black pepper, to taste; pine nuts, toasted; fresh parsley, finely chopped

Recipe GLPR9a2fc7f493f777

Italian

Main Course

200 min

125 cal

Servings: 36

Stovetop

A rich and deeply savory Creole-inspired ragu featuring slow-braised oxtail simmered in tomato puree and red wine with warm spices, dried fruit, and aromatic herbs. The meat becomes incredibly tender, creating a luxurious sauce perfect for serving over pasta or polenta. This traditional dish balances bold Creole seasonings with the natural sweetness of raisins and the subtle earthiness of fresh oregano and sage.

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Ingredients

2½ lbs oxtail, cut into 2-inch pieces

¼ cup olive oil

1 large onion, finely chopped

5 garlic cloves

3 26 oz cans tomato puree

2 cups red wine

1 cup raisins

1 tablespoon Creole seasoning

fresh oregano and sage, bundled together

salt, to taste

black pepper, to taste

pine nuts, toasted

fresh parsley, finely chopped

Directions

Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper on all sides.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the oxtail pieces on all sides until deeply caramelized, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium and add the finely chopped onion to the pot. Sauté until softened and translucent, about 5 minutes, stirring occasionally.
Mince the garlic cloves and add to the pot with the onion. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Sprinkle the Creole seasoning over the onion and garlic mixture. Stir well to distribute evenly and toast for 30 seconds.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Add the tomato puree, stirring well to combine with the wine and aromatics.
Return the browned oxtail pieces to the pot and nestle them into the sauce. Tie the fresh oregano and sage sprigs together with kitchen twine and add to the pot.
Bring the mixture to a simmer, then reduce heat to low. Cover partially with a lid and braise gently for 2.5 to 3 hours, stirring occasionally, until the oxtail is very tender and easily pulls from the bone.
About 30 minutes before the cooking time ends, stir in the raisins and adjust seasoning with additional salt and pepper to taste.
Remove and discard the herb bundle. If the sauce is too thin, simmer uncovered for an additional 15-20 minutes to thicken.
Serve the ragu hot, garnished with toasted pine nuts and fresh chopped parsley.

Comments

Grocery List Plus Editorial Staff4.25

Oxtail is reliably stocked at Harris Teeter and Food Lion, and all other ingredients are straightforward Charlotte supermarket finds, though pine nuts will require a brief detour to the bulk section or specialty aisle—budget an extra five minutes for that hunt. The 200-minute stated time is honest for the braise, which requires minimal active work once the ragu settles into the oven, making it ideal for weekend cooking or a slow afternoon. At 36 servings, the cost per serving lands in the $2–2.50 range depending on oxtail pricing, and the dish reheats beautifully, freezing well for future weeknight meals. The real caveat is that oxtail has become pricier over the past two years; plan ahead for sales or check ALDI's rotating meat selection before committing to a full shop.