Rigatoni with oxtail sauce

Method

1. Heat the oil in a large heavy-based saucepan. Brown the oxtail, remove from the pan and set aside. Add the onion, garlic, celery and carrot to the pan and stir for 3–4 minutes, or until the onion is lightly browned.

2. Return the oxtail to the pan and add the wine and rosemary. Cover and cook for 10 minutes, shaking the pan occasionally to prevent the meat from sticking to the bottom. Add the tomato paste, tomatoes and 500 ml (17 fl oz/2 cups) of the stock and simmer, uncovered, for 30 minutes, stirring the mixture occasionally.

3. Add another 500 ml (17 fl oz/2 cups) of the stock and cook for 30 minutes, then add another 250 ml (9 fl oz/1 cup) of stock and cook for a further 30 minutes. Finally, add the remaining stock and cook until the oxtail is tender and the meat is falling from the bone. The liquid should have reduced to a thick sauce.

4. Just before the meat is cooked, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Serve the meat and sauce over the hot pasta.