Coda Alla Vaccinara

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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

Garnish:

3 cups water

4 carrots

6 stalks celery

Salt and pepper

1 tablespoon extra-virgin olive oil

16 small basil leaves, finely chopped