Strozzapreti with Oxtail Ragù and Horseradish Crumbs

Ingredients for Strozzapreti with Oxtail Ragù and Horseradish Crumbs

• 1.4kg oxtails

• Kosher salt, freshly ground pepper

• 4 tablespoons olive oil, divided

• 1 medium yellow onion

• 2 medium carrots, peeled

• 2 celery stalks

• 2 garlic cloves, finely chopped

• 475ml dry white wine

• 475ml low-sodium chicken broth

• 3 teaspoons finely chopped rosemary, divided

• 110g coarsely torn breadcrumbs

• 2 teaspoons freshly grated horseradish

• 350g strozzapreti or other short pasta

Preheat oven to 177°C. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15–18 minutes; transfer to a bowl.

Meanwhile, finely chop onion, carrots, and celery in a food processor.

Cook vegetables in same pot, stirring often, until soft, 5–7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 teaspoons rosemary. Oxtails should be just covered; top off with water if needed. Bring to a simmer, cover, and transfer to oven. Braise, checking halfway through to make sure oxtails are covered at least two-thirds of the way up, until meat is falling off the bone, 2–2 1/2 hours. Remove oxtails from liquid. When cool enough to handle, shred meat and return to sauce; discard bones.

Meanwhile, toss breadcrumbs with remaining 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5–7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 teaspoon rosemary in a medium bowl.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.

Bring ragu to a simmer over mediumhigh heat. Add pasta and 240ml pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.

Ragù can be made 4 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.