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Oxtail Ragu with Fennel Pollen Pasta

Yields: 3 1/2 cups
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Savory Spice Shop Ingredients
Fennel Pollen, California 1/4 oz bag $6.30
Black Garlic Bulb $3.40
Juniper Berries 2 floz bottle $2.70
Parsley 4 floz bottle $2.70
Rosemary, Ground, Organic 2 floz bottle $2.90
Bay Leaves, California 1/4 oz bag $2.85 x 2
Beef Bouillon Cubes $4.75
Chicken Bouillon Cubes $4.75

Ingredients:

Directions:

Ragu Directions: Preheat oven to 325 degrees. Sprinkle oxtails with salt, pepper, and fennel pollen, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 min. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and saute until vegetables brown, about 15 min. Add juice, vinegar and tomatoes. Boil until thickened to chunky sauce, about 5 min. Stir in garlic, juniper berries, parsley, rosemary and bay leaves. Return oxtails to pot in single layer. Add all stock; bring to boil. Cover pot; place in oven. Braise oxtails until very tender, about 2 ½ to 3 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragu with salt and pepper.

Pasta Directions: Combine the flour and salt in a large bowl. Make a well in the center of the flour and add the eggs, fennel pollen and oil. Mix together until it combine and then knead until it becomes smooth, 4 to 5 min. Wrap and place in the refrigerator for at least 30 min. Roll out and run it through a pasta machine and cut. Cook in boiling, salted water until tender.

Serving Suggestions:

Serve ragu over freshly cooked pasta.

Yields:

3 1/2 cups

Thanks to:

Matt Weber

Oxtail Ragu With Fennel Pollen Pasta

“Just wanted to send a thank you for making my Memorial Weekend BBQ a huge success. I used your Red Rocks Hickory seasoning on my ribs and they were a hit!”

-Penny H. of Gilbert, AZ

Oxtail Ragu with Fennel Pollen Pasta


Yields: 3 1/2 cups

Ingredients:

Directions:

Ragu Directions: Preheat oven to 325 degrees. Sprinkle oxtails with salt, pepper, and fennel pollen, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 min. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and saute until vegetables brown, about 15 min. Add juice, vinegar and tomatoes. Boil until thickened to chunky sauce, about 5 min. Stir in garlic, juniper berries, parsley, rosemary and bay leaves. Return oxtails to pot in single layer. Add all stock; bring to boil. Cover pot; place in oven. Braise oxtails until very tender, about 2 ½ to 3 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragu with salt and pepper.

Pasta Directions: Combine the flour and salt in a large bowl. Make a well in the center of the flour and add the eggs, fennel pollen and oil. Mix together until it combine and then knead until it becomes smooth, 4 to 5 min. Wrap and place in the refrigerator for at least 30 min. Roll out and run it through a pasta machine and cut. Cook in boiling, salted water until tender.

Serving Suggestions:

Serve ragu over freshly cooked pasta.

Yields:

3 1/2 cups

Thanks to:

Matt Weber