Name: Oxtail Ragu with Pappardelle
Prep time: 10 min
Cook time: 70 min
Ingredients: 100g bacon bits or diced pancetta; 1 kg oxtail (but into roughly 4cm chunks); 60 g unsalted butter; 60 ml olive oil; 1 stick celery (finely diced); 1 carrot (finely diced); 1 medium onion (finely diced); 500 ml red wine; 1 bay leaf; 2 sprigs thyme; 1 star anise; 2 x 400 g tins chopped tomatoes; 250 ml beef stock (low salt); 400 g pappardelle

Don't be put off with handling oxtail. The flavour you get from the fat and bone marrow which seeps into the dish results in a heavenly luxurious ragu. I suggest making this one or two days before you want to serve it, al...

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