Irresistible Oxtail Raghu Pasta

by | Jan 30, 2024


Irresistible Oxtail Raghu Pasta Recipe

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This recipe combines the rustic charm of oxtail with the refined flavors of Pinch Spice Market’s herbs and spices.

On a chilly evening in Buffalo, I found myself savoring the most divine Oxtail Ragu at Osteria 166. The flavors were so profound and the texture so tender that it inspired me to recreate this humble yet luxurious dish.

Although oxtails have become somewhat of a delicacy, their rich taste is unparalleled, and I’m thrilled to share with you a rendition that, while not the same as the original, is darn fine in its own right.   

Serve this robust ragu over a bed of flat noodles, and watch as it becomes a conversation piece, a source of comfort, and a reason to gather. Every spoonful promises a burst of refined, herbal flavors and tender meat.

  • Author: James Sodium
  • Prep Time: 20
  • Cook Time: 4-5 hours
  • Total Time: 4-5 hours, 20 mins
  • Yield: Varies
  • Category: Raghu
  • Method: slow cooking
  • Cuisine: Italian



Exclusive to Pinch Spice Market:

Other Essential Ingredients:

  • 3 pounds of Oxtails
  • 8 cloves of garlic, finely chopped
  • 1 coarsely chopped onion
  • 1 can tomato paste
  • 1 can of whole peeled Pomodoro tomatoes (or 12 fresh Pomodoro tomatoes. Blanche to remove the skins. Cut and remove the seeds. Chop into largeish pieces.)
  • 1 bottle of red wine (Pinot Noir or Cabernet Sauvignon)
  • 2 tsp sea salt
  • 1 Tbsp baking soda
  • A bunch of fresh thyme, tied with cotton string
  • 1 Tbsp sugar or molasses
  • 4 Tbsp olive oil


  1. Start by warming olive oil in an enameled Dutch oven or crockpot. Add onions and garlic, sautéing until they take on a golden hue.
  2. Introduce the oxtails to the pot, browning them to perfection.
  3. Stir in half of the wine, followed by Pinch’s That’s Amorè Herb Blend, black peppercorns, thyme, tomatoes, sea salt, and sugar. Let the mixture simmer for an hour.
  4. After an hour, give the pot a good stir. Add a splash of water if necessary.
  5. Continue to simmer for another hour before adding the remaining wine. Taste. At this point, the sauce might taste a bit acidic. Counter this by stirring in half the baking soda (expect some frothing). Blend in the tomato paste.
  6. Allow another hour of simmering, then remove the thyme bundle. The leaves will stay in, but fish out any stray stems. Taste again. If the sauce still tastes acidic and you prefer a smoother touch, add the remaining baking soda.
  7. Check the meat for tenderness. It should effortlessly fall off the bone. If not, continue simmering.
  8. Use tongs to remove the bones. If any meat clings on, cool it down, remove it with your fingers, and put it back in the pot.
  9. Your Ragu should now exhibit a deep red hue and thicker consistency. If needed, intensify the heat and reduce the sauce to your liking, stirring occasionally.

Hint: Should you find a layer of fat atop your raghu, skim it gently. Remember, this is liquid gold in the kitchen, perfect for enriching future culinary escapades.


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