Oxtail Ragu

• 1 oxtail, cut in 2 in. pieces, approx. 2.5lbs.
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 5 gloves of garlic
• 3 26oz. tomato puree
• 2 cups red wine
• 1 cup raisins
• 1 tablespoon creole seasoning
• Bunch oregano & sage, fresh, tied up
• salt & pepper, to taste
• pine nuts, toasted
• parsley, finely chopped

1. In stock pot, heat olive oil over med-high heat. Sear oxtails until brown.
2. Add onion, garlic, tomato puree, red wine and raisins. Turn down to a low burner.
3. Add creole seasoning and fresh oregano and sage. A little more oregano then sage in that bunch. Simmer for hours. I usually simmer for it about 3-4 hours. Stir occasionally.
4. Adjust seasoning with salt and pepper. Serve sauce with a wide noodle and I usually put one tail piece on the plate as well. You will know when it is throughly cooked when the meat is easy to remove from the bone.
5. Top with pine nuts and parsley right before serving.

oxtail, olive oil, onion, garlic, tomato puree, red wine, raisins, creole seasoning, oregano, salt, nuts, parsley

Taken from food52.com/recipes/5840-oxtail-ragu (may not work)