Braised Oxtail with Rigatoni

• 2 1/2 pounds oxtails (preferably all larger pieces, but probably one whole oxtail, cut between joints to pieces of varying size)
• Salt
• Freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped (about 2 cups)
• 2 medium carrots, peeled and shredded (about 1 cup)
• 1 cup chopped celery, with leaves
• 1/3 cup chopped fresh Italian parsley
• 3 cloves garlic, peeled and chopped
• 2 cups dry white wine
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid, crushed
• 3 to 4 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth
• 1 pound rigatoni
• 1 cup grated Parmigiano-Reggiano cheese, optional

1. Soak the oxtails in cold water to cover for 30 minutes.
2. Drain thoroughly and pat them dry.
3. Season both sides of the oxtail pieces with salt and pepper.
4. Heat the olive oil in a wide, heavy pan or Dutch oven over medium heat.
5. Add as many oxtail pieces as fit without crowding into the pan.
6. Cook, turning as necessary, until golden brown on all sides, about 10 minutes.
7. If necessary, remove the pieces as they brown to make room in the pan for remaining pieces.
8. Remove all the oxtail pieces from the pan.
9. Stir in the onions, carrots, celery, parsley, and garlic, season them lightly with salt and pepper, and cook, stirring, until the vegetables are wilted, about 4 minutes.
10. Pour in the wine, bring to a vigorous boil, and cook until the wine is evaporated, about 10 minutes.
11. Pour in the tomatoes and their liquid.
12. Bring to a boil, lower the heat so the sauce is at a lively simmer, and season lightly with salt and pepper.
13. Tuck the oxtails into the sauce and cook until they are very tender (the meat should be practically falling off the bone and the vegetables disintegrated into the sauce), about 3 hours.
14. As the oxtails cook, add the chicken stock, about 1/2 cup at a time, to keep the level of the liquid more or less steady during cooking.
15. Cool the oxtails in the cooking liquid to room temperature.
16. Skim the excess fat from the sauce.
17. Remove all meat from the bones, shred it coarsely, and return it to the sauce.
18. (You may serve the oxtails whole, if you prefer.)
19. The pasta sauce can be prepared and refrigerated up to 3 days in advance.
20. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
21. Stir the rigatoni into the boiling water.
22. Return to a boil, stirring frequently.
23. Cook the pasta, semi-covered, stirring occasionally, until done, 10 to 11 minutes.
24. While the pasta is cooking, return the oxtail sauce to the pan if necessary and bring to a simmer over medium-low heat.
25. Drain the pasta, return it to the pot, and pour in about half the sauce.
26. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
27. Remove the pot from the heat, toss in the cheese if using, and check the seasoning, adding salt and pepper if necessary.
28. Spoon the pasta into warm bowls or a warm platter and ladle the remaining sauce over the top.
29. Serve immediately.

oxtails, salt, freshly ground black pepper, extravirgin olive oil, yellow onions, carrots, celery, fresh italian parsley, garlic, white wine, italian plum tomatoes, chicken, rigatoni, cheese

Taken from www.epicurious.com/recipes/food/views/braised-oxtail-with-rigatoni-375113 (may not work)