Mafaldine alla Coda di Bue Romana (Roman Oxtail Ragù)

Mafaldine alla Coda di Bue Romana (Roman Oxtail Ragù) ingredients

• 3 lbs oxtail sections
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 4 oz pancetta, diced
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine (e.g., Frascati, Pinot Grigio)
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 2 bay leaves
• 2 fresh rosemary sprigs
• 1 lb Mafaldine (Reginette) pasta
• 1/2 cup Pecorino Romano, grated, for serving
• 2 tbsp fresh parsley, chopped, for garnish

How to make Mafaldine alla Coda di Bue Romana (Roman Oxtail Ragù)

1. Prepare the oxtail: Pat the oxtail sections dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper, then dust evenly with 2 tablespoons all-purpose flour.
2. Sear the oxtail: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail in batches, turning occasionally, until deeply browned on all sides, about 8-10 minutes per batch. Remove the oxtail and set aside.
3. Cook pancetta and soffritto: Add the remaining 1 tablespoon of olive oil to the pot, along with the 4 oz diced pancetta. Cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped large yellow onion, 2 medium carrots, and 2 celery stalks to the pot. Sauté over medium heat for 10-12 minutes until softened and translucent.
4. Aromatics and deglazing: Add 3 minced garlic cloves to the vegetables and cook for another minute until fragrant. Pour in 1 cup dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a vigorous simmer and cook until the wine has mostly reduced, about 5 minutes.
5. Simmer the ragù: Stir in the 28 oz can of crushed tomatoes, 2 cups beef broth, 2 bay leaves, and 2 fresh rosemary sprigs. Return the seared oxtail to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover tightly, and braise for 3.5 to 4 hours, or until the oxtail meat is extremely tender and easily falls off the bone.
6. Shred the oxtail: Carefully remove the oxtail pieces from the pot and transfer them to a platter. Once cool enough to handle, remove and discard the bones, fat, and cartilage. Shred the tender oxtail meat using two forks and set aside.
7. Finish the sauce: Skim any excess fat from the surface of the sauce in the pot, if desired. You can press the sauce through a sieve for a smoother ragù, or leave it chunky. Return the shredded oxtail meat and the reserved crispy pancetta to the pot. Stir well and keep warm over very low heat.
8. Cook the pasta: While the oxtail rests, bring a large pot of heavily salted water to a rolling boil. Add the 1 lb Mafaldine pasta and cook according to package directions until al dente.
9. Combine and serve: Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Add the drained Mafaldine directly to the ragù in the Dutch oven. Add a splash of the reserved pasta water, if needed, to help coat the pasta. Toss well to combine. Serve immediately in warm bowls, topped generously with grated Pecorino Romano and a sprinkle of fresh chopped parsley.

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