Summary

Ingredients

• 500 g spahetti
• 1 teaspoon oil (truffle oil)
• 600 g oxtail in pieces
• 1 teaspoon powdered sugar
• 1 carrot (s)
• 1 large onion (s)
• 1 piece (s) celeriac, approx. 00 g
• 2 cloves garlic)
• 1 bay leaf
• 1 sprig rosemary, fresher
• 3 sprigs thyme, fresher
• 50 g bacon, smoked lean
• 2 tablespoon olive oil
• 250 ml red wine, strong
• 250 ml meat stock, approximately
• 2 tablespoon tomato paste
• Salt and pepper from the mill
• some lemon (s), the peel
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Heat the oil in a saucepan and drain the bacon in it, remove the cracklings. Sear the oxtail in portions and take it out. Dust some icing sugar in the saucepan and let it caramelize. Add the vegetables cut into small cubes, then roast the tomato paste and everything well (be careful, not too hot, otherwise the tomato paste will burn!). Deglaze with the red wine and let it boil down a little. Add the oxtail along with the meat juice that may have leaked out and pour the meat stock over it so that the meat is barely covered. Add the bay leaf, the herb sprigs, the leftover bacon cubes and a small piece of untreated lemon peel and let everything simmer for a good two hours on the lowest setting. Then fish out the oxtail pieces, remove the meat from the bones and add to the sauce again.
2. In the meantime, cook the spaghetti in plenty of well-salted water until al dente, drain and mix with the truffle oil.
3. Sprinkle the ragout with the freshly chopped parsley and serve with the spaghetti. If you like, you can sprinkle some freshly grated Parmesan on top.