Spaghetti with Chili Oxtail Ragu
5914
難度
★★★★
30分鐘
分量
4人
材料
做法
Ingredients
|
|
|---|---|
| 280g | spaghetti |
| 800g | oxtail |
| ½ | carrot, chopped |
| 1 | onion, chopped |
| 1 | celery rib, finely chopped |
| 400g | canned tomato |
| 1 tbsp | tomato paste |
| 200ml | red wine |
| 1 tsp | dried oregano |
| 2 | bay leaves |
| 3~4 | dried red chilies |
| 1~2 | fresh chilies |
 |
做法 |
|---|---|
| 1 | Toast the dried chili in a dry pan until charred. Remove. Season and pan-fry the oxtail until brown on the outside, remove; add vegetables and sauté until soft. |
| 2 | Add tomato paste and fry until dry. Return the oxtail to the pot with dried oregano, toasted chili and bay leaves . Add red wine and reduce by half. To pup with enough water to cover all ingredients. Boil and then braise over low heat for 2 hours until tender. Add more water if necessary during the cooking process. |
| 3 | Drain the oxtails and remove the bone. Reheat the meat with sauce, add fresh chilies and cook further for 10~15 minutes. Boil spaghetti in salted boiling water until al dente. Drain and add to the oxtail ragu. Toss well and adjust seasoning. Serve hot. |
貼士
Red wine must be reduced in order to concentrate the flavour and get rid of the bitter taste.
