Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Agnolotti
Save Recipe Print
Total:
3 hr
Prep:
1 hr
Cook:
2 hr
Yield:
4 servings

Ingredients

BASIC TOMATO SAUCE

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)

Recipe courtesy of Gioco

Oxtails

Recipe courtesy of Cool Runnings

Marla's Oxtails

Recipe courtesy of Marla Jadoonanan

Caribbean-style Oxtails

Braised Oxtails "Anton"

Recipe courtesy of Robert Irvine

Risotto Barolo with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Risotto Barolo with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword