Oxtail Ragu with Spelt Spirals

Serves 4
Time 2 hours 30 minutes


1 packet spelt spirals
1kg oxtail cut into 3cm chunks
¼ cup extra virgin olive oil
3 tbsp butter
1 tbsp crushed garlic
1 celery stalk, diced
1 carrot, diced
1 brown onion, diced
3 sprigs thyme
100g pancetta, diced
½ litre red wine (sangiovese)
2 x 400g tins crushed tomatoes
1 ½ cups chicken stock
½ bunch of flat leaf parsley, chopped
2 tbsp porcini powder
Salt and pepper


Heat a large heavy based saucepan on low to medium heat, add butter and olive oil. Add the oxtail, pancetta, vegetables, thyme and cook for 10 to 15 mins until meat is lightly browned. Add porcini powder and stir through.

Next pour wine into pan and turn the heat to medium. Reduce wine by half. Place tomatoes and chicken stock to pan. Cover and bring to the boil. Once boiling reduce heat and simmer for 1 ½ to 2 hours or until oxtail is tender.

When tender remove meat from sauce and allow to cool down slightly, enough to be able to remove the meat from the bone. Place meat back into sauce and stir together. Add salt and pepper to taste. Cook pasta as per packet directions. Strain pasta and mix through oxtail ragu.

Serve and finally finish with sprinkle of parsley and parmesan over the top.