1 pound large tube or ribbon pasta (we used paccheri)
4 tablespoons olive oil
1 pound beef chuck roast, diced (or any stew meat at your supermarket)
1 pound oxtail (or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine (we used zinfandel. Malbec or cabernet sauvignon would be great too!)
32 ounces beef stock
28 ounces diced tomatoes
3 sprigs each thyme, rosemary, oregano (it will be easiest if you tie these together with kitchen twine for removal later)
2 bay leaves
# Season the meat on all sides with salt and pepper.
# Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
# Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
# Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
# Pour in the wine and let it boil off and reduce until barely any remains in the pan.
# Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
# Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
# Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F/170˚C oven for 3 hours.
# Remove the herb bundle and beef shank.
# Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
# Skim off any extra fat from the top of the ragu.
# Cook pasta in boiling salted water until al dente. Reserve 1 cup of the pasta water before draining.
# Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu. Add a handful of cheese and stir to melt into the sauce.
# Serve and enjoy!