Spaghetti with Ox cheek ragù

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Ingredients

500 g spaghetti

1kg oxtail

1 celery stalk

1 onion

1 carrot

tomato preserve

1 l brown ox background

1 tablespoon extra virgin olive oil

1 glass of red wine

Pepper

salt

Procedure

To prepare the taglierini with oxtail sauce, clean the vegetables, chop them finely and brown them in a saucepan with oil. Next add the oxtail previously cut into pieces of 5 cm and add salt and pepper. Sauté the oxtail on all sides, then add a tablespoon of preserve and mix. Pour the wine and deglaze the cooking liquid, then cover with the brown ox bottom and let it simmer for about three hours. Remove the pieces of oxtail from the heat and keep them warm, then strain the sauce and pour it into a pan. Boil the noodles in plenty of boiling salted water, drain them al dente and sauté them in a pan with the sauce to flavor them. Finally, arrange the pasta on the plates and serve with portions of oxtail.