"Tagliatelle with Oxtail Ragu" .. This is a hearty dish originating in Florence, Italy in the late 1800's. Basically the protein is the cross-cut section of a "beef cattle's" tail which is braised with vegetables, wine and broth.
This has become one of my signature dishes over the years especially when paired with my house made garganelli, tagliatelle or pappardelle pasta. Of course, everything I do usually involves a culinary twist. Want to guess what mine was?
I hope you enjoy my take on “Oxtail Ragu”.
Mangia Mangia!
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