Brimming with tomatoes, celery, and tender braised beef, this Roman-style oxtail ragù recipe (pasta al sugo di coda) is the pinnacle of Italian comfort food.
In a large bowl, season the oxtails generously with salt and black pepper and turn to coat. Cover and refrigerate for 8–24 hours.Using paper towels, blot the meat dry. In a large heavy-bottomed pot set over medium-high heat, melt the lard. When it’s hot and shimmering, working in batches if necessary, add the oxtails and cook, turning occasionally, until browned on all sides, about 12 minutes.
Using a slotted spoon, transfer the meat to a plate. Place a food mill over a large bowl and, working in batches, purée the sauce . Pick the meat off the bones and add it to the bowl with the sauce, then return the ragù to the pot, cover, and turn the heat to low.Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, 11–13 minutes. Drain, then return the pasta to the pot and stir in 3 cups of the sauce, or more to taste.
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