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