Hearty Braised Oxtails Over Rigatoni
This comforting dish brings together the rich, meaty flavor of braised oxtails with perfectly cooked rigatoni pasta, enveloped in a luxurious tomato-based sauce. Inspired by Lidia Bastianich’s celebrated recipe, this adaptation highlights slow-cooked oxtails, which transform into tender, falling-off-the-bone morsels, paired with an aromatic blend of vegetables and herbs. Each bite is a celebration of Italian-American culinary tradition, making it perfect for family gatherings or a cozy dinner at home. Serve garnished with freshly grated Parmigiano-Reggiano cheese for an added touch of indulgence.
6
Servings
583
Calories
17
Ingredients
Ingredients
Oxtails
3 lbs (All larger pieces if possible)
Kosher salt
to taste (for seasoning)
Fresh ground black pepper
to taste (for seasoning)
Olive oil
6 tablespoons (for browning oxtails)
Dry white wine
1 cup (for deglazing)
Yellow onions
2 medium (chopped (about 2 cups))
Carrots
2 medium (peeled and shredded (about 1 cup))
Celery
1 cup (chopped, including leaves)
Garlic cloves
3 (peeled and chopped)
Italian parsley
1/3 cup (chopped fresh)
Dried oregano
1 teaspoon (for flavoring)
Dried basil
1 teaspoon (for flavoring)
Dried thyme
1 teaspoon (for flavoring)
Bay leaf
1 (for flavoring)
Crushed tomatoes
28 ounces (San Marzano if possible)
Rigatoni pasta
1 lb (for serving)
Parmigiano-Reggiano cheese
1 cup (grated, for serving)
Instructions
1
Begin by soaking the oxtails in a bowl of cold water for 30 minutes. This step helps to remove any impurities. After soaking, drain the water, pat the oxtails dry using paper towels, and generously season both sides with kosher salt and freshly ground black pepper.
2
In a large skillet, heat 6 tablespoons of olive oil over medium heat. Working in batches to avoid overcrowding, add the oxtails to the skillet. Brown each piece on all sides, taking about 8-10 minutes total for each batch. Once browned, transfer the oxtails to a slow cooker.
3
Pour 1 cup of dry white wine into the hot skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon. This adds depth of flavor to the dish. Pour the deglazed liquid into the slow cooker over the oxtails.
4
Next, add the chopped onions, shredded carrots, chopped celery (including leaves), minced garlic, chopped parsley, oregano, basil, thyme, and bay leaf to the slow cooker. Pour in the can of crushed tomatoes along with their juices. Season the mixture with additional salt and pepper to taste and stir gently to combine.
5
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the oxtails are incredibly tender.
6
Once cooked, allow the dish to cool to room temperature. Carefully remove the oxtails from the sauce and place them on a plate. Skim off any excess fat from the surface of the sauce.
7
For a smoother sauce, using a blender or immersion blender, puree the vegetable mixture until desired smoothness is reached. If you prefer a chunkier texture, you can use a potato masher instead.
8
Using your hands or two forks, remove the meat from the bones, shredding it coarsely. Return the shredded meat to the sauce in the slow cooker for a thorough mixing, although you can also choose to leave the oxtails intact.
9
Prepare 1 lb of rigatoni pasta according to package directions in a large pot of salted boiling water. Before draining, reserve 1 cup of the pasta cooking water.
10
Once the pasta is cooked al dente, drain it and return it to the pot. Add half of the sauce from the slow cooker and toss gently to coat the rigatoni evenly. If needed, add a few spoonfuls of the reserved cooking water to achieve a silky consistency.
11
To serve, mix in 1 cup of grated Parmigiano-Reggiano cheese, adjusting the seasoning with salt and pepper to taste. Plate the rigatoni and top with additional sauce and a sprinkle of cheese.
Nutrition Information
30g
Fat
48g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Braised Oxtails Over Rigatoni?
It is a comforting Italian-American dish featuring slow-cooked oxtails in a rich tomato-based sauce served over rigatoni pasta, inspired by Lidia Bastianich.
How should I prepare the oxtails before cooking?
Soak the oxtails in cold water for 30 minutes to remove impurities, then drain, pat dry with paper towels, and season with salt and pepper.
Why is it necessary to soak the oxtails in cold water?
Soaking the oxtails helps to draw out and remove any impurities from the meat before the cooking process begins.
How long does it take to brown the oxtails?
Browning each piece on all sides typically takes about 8 to 10 minutes total per batch in a large skillet with olive oil.
What type of wine is recommended for deglazing the skillet?
One cup of dry white wine is used to deglaze the skillet and scrape up the flavorful browned bits from the bottom.
What vegetables are used in the oxtail sauce?
The sauce includes chopped yellow onions, shredded carrots, chopped celery (including leaves), and minced garlic.
How long do the oxtails need to cook in a slow cooker?
The oxtails should be cooked on the low setting for 6 hours or on the high setting for 3 hours until they are incredibly tender.
Can I use an immersion blender for the sauce?
Yes, for a smoother sauce, you can use an immersion blender or a standard blender to puree the vegetable mixture after cooking.
How do I handle the oxtail meat after it has finished cooking?
Once tender, remove the oxtails from the sauce, shred the meat from the bones using your hands or two forks, and return the shredded meat to the sauce.
What type of tomatoes are best for this recipe?
The recipe calls for 28 ounces of crushed tomatoes, recommending San Marzano tomatoes if possible for the best flavor.
How do I cook the rigatoni for this dish?
Prepare 1 lb of rigatoni in a large pot of salted boiling water according to the package directions until it is al dente.
Should I save the pasta cooking water?
Yes, reserve 1 cup of the pasta cooking water before draining to help achieve a silky consistency when tossing the pasta with the sauce.
What herbs are used to season the braised oxtails?
The recipe uses a combination of chopped fresh Italian parsley, dried oregano, dried basil, dried thyme, and a bay leaf.
How much cheese should be used for serving?
The recipe suggests mixing in 1 cup of grated Parmigiano-Reggiano cheese and adding an extra sprinkle on top when plating.
What is the calorie count per serving?
Each of the 6 servings contains approximately 583 calories.
How much fat is in one serving of this dish?
One serving contains 30 grams of fat.
What is the protein content per serving?
This hearty dish provides 37 grams of protein per serving.
How many carbohydrates are in a serving?
There are 48 grams of carbohydrates in each serving.
Can I leave the oxtails whole instead of shredding them?
Yes, while the recipe suggests shredding the meat, you can also choose to leave the oxtails intact when serving.
What should I do if I prefer a chunkier sauce texture?
If you prefer a chunkier texture, use a potato masher instead of a blender to process the cooked vegetable mixture.
How do I remove excess fat from the sauce?
After the dish has cooled slightly, you can easily skim off any excess fat that has risen to the surface of the sauce.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What is the total amount of oxtails needed?
The recipe requires 3 lbs of oxtails, preferably larger pieces if available.
Can I use olive oil for browning the meat?
Yes, 6 tablespoons of olive oil are used to brown the meat over medium heat.
Is this a slow cooker recipe?
Yes, after initial browning and deglazing on the stove, the main cooking process takes place in a slow cooker.
Who is the inspiration behind this recipe?
The recipe is an adaptation inspired by the celebrated Italian-American chef Lidia Bastianich.
How much garlic is needed?
The recipe calls for 3 peeled and chopped garlic cloves.
What is the best way to combine the pasta and sauce?
Add half of the sauce to the cooked rigatoni in the pot and toss gently, adding reserved pasta water if needed for silkiness.
Are the carrots chopped or shredded?
The carrots should be peeled and shredded, which equals about 1 cup.
What is the total count of ingredients in this recipe?
There are 17 ingredients used in this recipe, including the seasonings and pasta.