Name: Oxtail Stew
Total time: 5 hours
Yield: 6-8
Ingredients: 2 kg Oxtail; 1 red onion; 2 sticks of celery; 2 carrots; 300g mushrooms; 400g tin of San Marzano DOP Peeled Tomatoes; 1 tbsp of SEGGIANO Semi-fresh Rosemary and Thyme; 1 tin butter beans; 1 glass red wine; 1 vegetable stock cube; 1 jar SEGGIANO Mixed Vegetable Antipasti; 1 bag SEGGIANO Calamarata Pasta

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Method

Step 1 - Preheat the oven

Preheat the oven to 160c

Step 2 - Prepare the vegetables

Slice the red onion, celery and carrot into small chunks and saute slowly creating a delicious soffritto base.

Step 3 - Brown the Oxtail

Add the oxtail to the pan to seal and brown.

Step 4 - Add remaining ingredients

Add to the pan the tomatoes, herbs, butter beans mushrooms, red wine and stock cube.

Step 5 - Place in oven

Cook on 160c for 4 hours.

Step 6 - Add the pasta

After 4 hours, remove from oven and add the pasta and the vegetable antipasti. You can roughly chop the artichokes but not too finely as they are lovely when they are chunky. Return to the oven and cook for another 30 minutes, removing when the pasta is just cooked.