INGREDIENTS

INSTRUCTIONS

Prepare oxtail ragu: In a large heavy pot or Dutch oven heat oil over
medium-high heat. When hot, add oxtail chunks and sautJ on all sides
until browned, about 10 minutes. Add onions and garlic, mix well and
sautJ 2 minutes. Squeeze tomatoes into coarse chunks with your hands
and add them with their liquid. Stir in beef stock, thyme and bay
leaves. Bring to a boil and reduce heat to very low. Simmer gently 5
to 6 hours, or until oxtail is tender. Let cool. When cool enough to
handle, remove oxtail from liquid, cut meat and fat from bone and cut
into small dice. Discard bones. Spoon as much fat as possible from
surface of sauce and return diced meat to pot. Mix well and season
with salt and pepper. Refrigerate overnight.  Prepare pinci: On a
wooden work surface mix flour and semolina and  form into a mound with
a well. Break eggs into center and beat well.  Gradually begin mixing
in flour mixture to form a dough. Add 1/2  teaspoon of salt and
parsley. Work pasta with your hands, kneading at  least 10 minutes
until smooth and elastic. Add a little more flour if  dough is still
sticky, but do not let it become too stiff. Wrap in  wax paper and let
rest, refrigerated, 1 hour. To roll out pinci,  pinch off olive-size
pieces of dough one at a time (meanwhile, cover  pasta dough with wax
paper) and roll between your hands to form an  oval. On work surface,
roll each oval with your hands into slender,  long strands, 12- to
15-inches long. Leave them on work surface to  dry slightly; make sure
strands are not touching.  When ready to serve, gently reheat ragu and
bring a large pot of  salted water to a vigorous boil. Add pinci and
cook just until al  dente, 5 to 8 minutes. Drain in a colander. Serve
pasta in deep pasta  bowls, pour sauce over and pass grated Parmesan.
Yield: 2 servings  Converted by MC_Buster.  Recipe by: TASTE SHOW
#TS4622  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God owns you, and every molecule you have ever touched”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5038
Calories From Fat: 1731
Total Fat: 193.8g
Cholesterol: 665.3mg
Sodium: 63039.2mg
Potassium: 5850.3mg
Carbohydrates: 575.4g
Fiber: 23.7g
Sugar: 12g
Protein: 243g