serves
6
prep
15 minutes
cook
30 minutes
difficulty
Mid
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 500 g penne
- chopped flat-leaf parsley and grated parmesan, to serve
Oxtail and fresh pea ragù
- 60 ml (¼ cup) olive oil
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 kg oxtail (see Note)
- 2 x 700 ml jars passata (sieved puréed tomatoes)
- 500 g podded or 1 kg unpodded fresh peas (see Note)
Drink match 2007 Cantina Tollo Aldiano Montepulciano ($30).
Instructions
To make ragù, heat oil in a saucepan over medium heat. Cook onion and garlic for 4 minutes or until softened. Add oxtail and cook for 3 minutes or until browned. Stir in passata and 250 ml (1 cup) water, and bring to the boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 2½ hours. Add peas and cook for a further 30 minutes or until meat is tender.
Bring a large saucepan of salted water to the boil and cook pasta until al dente. Add 60ml (¼ cup) pasta water to ragù. Drain pasta, return to pan and stir in ragù. Scatter over parsley and parmesan to serve.
Notes• Oxtail is available whole from butchers and in pieces from selected supermarkets. Ask your butcher to chop them for you. Lamb neck would also make a delicious substitute.
• You can substitute frozen peas for the fresh.
Photography by Alan Benson.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
