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Coda di bue – Oxtail Sugo


Oxtail sugo is something Victor’s mother cooked for high days and holidays as it took so long. Oxtail is an ingredient you’ll need a great butcher to source from and, at this time of the year, it’s a real heart, soul and tummy warmer

  • 500g oxtail
  • 3 x 500g tins Italian plum tomatoes
  • 1 large onion, finely chopped
  • 3 tablespoons Chianti Classico
  • 1 sprig of fresh thyme and rosemary
  • 2 bay leaves
  • 2 tablespoons of cold pressed olive oil
  • Maldon Salt


  1. Soften the onion in the olive oil in a large casserole until golden
  2. Flour the oxtail, brown it in a hot pan and then add the herbs
  3. Add the red wine and cook until reduced
  4. Add the sieved tomatoes and cook in a low oven (gas mark 3 or 4) for 2 or 3 hours until tender
  5. Season at the end of cooking so the sauce doesn’t become bitter
  6. Serve the sauce with homemade gnocchi or pasta



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