Test Kitchen Approved
Oxtail Ragu with Fennel Pollen Pasta
Recipe By Matt Weber
Recipe By Matt Weber
Meaty stew with layers of flavors, all on top of a unique homemade pasta!
Serving Suggestions
Serve ragu over freshly cooked pasta.
Savory Spice ingredients in this recipe
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Parsley
Parsley can be used either fresh or dried and brings a certain freshness to dishes that cannot be duplicated by any other herb. Parsley is most com...
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California Bay Leaves
The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...
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Ground Rosemary (Organically Sourced)
Rosemary is an herb from the mint family and is the pine needle-like one-inch leaves off of a small evergreen shrub. It is native to the Mediterran...
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Black Garlic Bulb (Organically Sourced)
Our domestically grown black garlic is organic and sustainably sourced. It is fermented and aged using a month-long, proprietary process that inclu...
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Juniper Berries
Juniper berries are the ripe, dried cones from the Juniper evergreen shrub which grows throughout the northern hemisphere. The berries are about a ...
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California Fennel Pollen
Fennel pollen is native to the Mediterranean and is now grown in many parts of the world including China, India and the States. The fennel plant gr...
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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.
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Pomegranate and Barrier Reef Glazed Salmon
Salmon with a perfectly balanced sweet and sour glaze that is great for an elevated weeknight meal.
Peach Chile Chicken with Black Garlic
A quick-to-prepare marinated chicken and sauce that balances chile heat and fruity sweetness.
Maple Garam Masala Glazed Ham
This glazed ham is so easy, there's no need to wait for a special holiday to make it. Serve it with roasted sweet potatoes and braised kale for a warm fall meal or with cornbread and vinaigrette-dressed greens for a bright spring dish.
Grilled Pinchitos with Yogurt Lime Dipping Sauce
"Pinchitos" are Spanish for "kebabs" and are often served tapas-style in Spain. Our Southern Spain Pinchito Spice adds a Spanish-influenced curry flavor to whatever your using it in. It works here both as a marinade for the meat and as a dipping sauce for the grilled kebabs.
Buffalo Wing Sauce
You can convert many of our dry seasonings into sauces. This is the perfect example. Simply combine equal parts spice, oil, and water to create a delicously easy wing sauce.
Homemade Vanilla Extract
Homemade vanilla extract is so easy and it makes a great gift for your favorite home cooks.
Hot Fudge Sauce
From the recipe author: This is my mother-in-law’s Christmas Eve hot fudge sauce. After a heavy dinner, she would serve it over peppermint ice cream for a light but festive dessert. I usually make a double batch and fill attractive jars for the perfect gift. It also freezes well for advanced preparation during busy holiday times.
Black Berry Sauce
There are so many uses for this rich, fruity syrup that you'll probably want to make a double batch.
Curry Pickle-Brined Onions
Instead of throwing out the remaining flavorful pickle brine when your pickles are gone, this is a great way to use it up for a batch of quick pickled onions.
Vindaloo Ketchup Spaghetti & Meatballs
This is a curried twist on a traditional, family-friendly meal.
Bread & Butter Pickles
Whether you serve these for backyard barbecue parties or holiday feast meals, you'll probably want to double the recipe because they will disappear fast.
Black River Creole Sauce with Sausage & Rice
This is a great weeknight recipe. It easily doubles to feed a crowd. It was created by the Savory Spice Shop in Santa Rosa, CA for the Kendall Jackson Tomato Festival.
Giardiniera
This is a great beginner canning recipe. It can be made as spicy as you like with more or less jalapeño and crushed red pepper flakes.
Grilled Thai Beef Salad
We love a good Thai beef salad. This one is spicy and refreshing at the same time.
Asian BBQ Sriracha
Homemade sriracha is super easy and this version provides a sweet Asian BBQ twist on what is still a very spicy condiment.
Raspberry Jalapeño Jam
Aji Amarillo Chile Powder adds fruity heat to this easy jam.
Chai Spiced Apples
These are easy and delicious over vanilla ice cream but can also add an interesting twist as a topping for other sweet and savory dishes.
Grilled Chai Pork Chops & Gravy
This is a sweet and savory twist on the classic pork chop.
Smokin' Cheese Dip
This is a fun and easy way to incorporate some of Savory's cheese blends into a Mexican-inspired chilled cheese dip.
Merquen Spiced Dipping Sauce
Makes a delicious dip or sandwich spread.
Coastal Cali Butter Sauce
This quick sauce can be made with any of Savory's seafood friendly seasonings.
Fiesta Guacamole
This creamy guac makes a great family-friendly dip or spread.
Fire Roasted Salsa
A refreshing and deliciously addictive restaurant-style salsa.
Lindsey’s Spicy Enchilada Sauce
This is a smoky, creamy, unexpected twist on the traditional red enchilada sauce.