Oxtail Ragout with Tagliatelle

Ingredients

• 2 onions
• 2 kg oxtail (cut into small pieces)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 500 ml beef broth
• 1 Tbsp freshly chopped thyme
• 1 bay leaf
• 4 juniper berries
• Salt
• pepper (ground)
• 350 g Tagliatelle
• 40 g dark chocolate
• thyme for garnish

Instructions

1. 1.

   Peel and finely dice the onions. Rinse the oxtail pieces, pat dry, season with salt and pepper, and sear them in a roasting pan with hot oil until browned all over. Add the onions, cook briefly, stir in tomato paste, and deglaze with red wine. Reduce slightly, then pour in the broth. Simmer on medium heat for about 2 hours. After 1½ hours of cooking, add thyme and spices, season again.

2. 2.

   Cook the tagliatelle in boiling salted water until al dente.

3. 3.

   Add the chocolate to the ragout, let it melt, taste the sauce, and serve over the tagliatelle, garnished with thyme as desired.