GREAT EATS HAWAII: PAPPARDELLE WITH BEEF AND OXTAIL RAGU

PAPPARDELLE WITH BEEF AND OXTAIL RAGU

DINNER AT HOME

After enjoying a Pappardelle dish with Oxtail Ragu at a local restaurant, I decided to try my own version at home. Served it up with Prosciutto Wrapped Melon and a great tasting Mozzarella and Tomato Salad with a drizzle of Olive Oil and Balsamic Vinegar. Making the Oxtail Ragu was pretty easy. I dredged the Oxtails in flour and then browned them in a pan with olive oil. Removed them from the pan and sautéed onion, carrots, celery, garlic and leeks. Also added ground beef and cooked until done. Added two jars of Bertolli Tomato and Basil Sauce along with a cup of red wine and half cup of Chicken stock. Brought it all up to a boil and then popped it in a 375 degree oven for 1.5 hours. I let the mixture cool and removed the Oxtails and pulled off all the meat. Shredded the Oxtail meat and then put it back in the sauce and simmered. Delicious!!!!