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Braised Oxtail Ragu

This slow-braised oxtail ragu is rich, hearty, and loaded with flavor from double-smoked bacon, a classic trio of onion, celery and carrots, warm spices and touch of cocoa. It’s the ultimate make-ahead, freezer-friendly sauce that turns any pasta night into something special with zero stress.
Prep Time10 minutes
Cook Time30 minutes
Idle Cook4 hours
Course: Main Course, Weekday Dinner
Cuisine: Italian, Mediterranean
Keyword: authentic ragu recipe, braised oxtail ragu recipe, freezer-friendly oxtail ragu, homemade pasta sauce, oxtail ragu, slow-braised oxtail ragu
Servings: 10

Ingredients

  • 2 ½ pounds oxtails, trimmed of excess fat 1.13 kg
  • 1/3 cup double smoked bacon, diced 50 g.
  • 3 cups yellow onion finely chopped
  • 2 cups carrots peeled and diced
  • 1 cup celery stalks diced
  • 1 ½ cup red wine (such as Chianti) 240 ml
  • 1 can tomatoes diced, 28 oz/800 g
  • 2 bay leaves
  • 4 sprigs thyme
  • 3 cloves
  • 1 tbsp. unsweetened cocoa

Instructions

Browning and Building the Base:

  • Season and Sear the Oxtails: Generously season the oxtails with salt and black pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high. Brown the oxtails on all sides until golden. Remove and set aside.
  • Work in Batches if Needed: If your pot isn’t big enough, brown the oxtails in batches—don’t overcrowd. Once done, drain most of the rendered fat, but leave about 1½ tablespoons in the pot.
  • Cook the Bacon and Vegetables: Add the bacon and cook for 2–3 minutes to render the fat. Then stir in the chopped onion, carrot, and celery. Cook until the veggies are soft and the onion is translucent, about 5–8 minutes.
  • Add Cocoa Powder: Sprinkle in the cocoa powder and stir well. Cook for just 1 minute to release the flavor—don’t let it burn.
  • Deglaze with Wine: Pour in the red wine, scraping up all the brown bits from the bottom. Let it simmer and reduce by half, 5–8 minutes.
  • Add the Rest: Stir in the crushed tomatoes, bay leaves, cloves, and thyme. Bring everything to a boil.

Braising the Oxtails:

  • Add the Oxtails and Simmer: Return the browned oxtails to the pot. Pour in enough water to mostly cover the meat. Bring to a gentle simmer.
  • Bake Low and Slow: Cover the pot and transfer it to a preheated oven. Braise at 300°F (150°C) for 3 to 4½ hours, or until the meat is tender and falling off the bone.
  • Let It Rest: Remove the pot from the oven and let it cool until safe to handle. For best flavor, refrigerate the ragu overnight and finish the sauce the next day.

Finishing the Ragu:

  • Skim: Skim off any excess fat from the surface. Remove the bay leaves, cloves, and thyme stems.
  • Shred the Oxtail Meat: Transfer the oxtails to a cutting board. Shred the meat with a fork and discard the bones.
  • Blend the Sauce: Puree the remaining simmering liquid with a food processor or immersion blender until smooth. This is your sauce
  • Bring It All Together: Add the shredded meat back into the sauce. Simmer gently for 5 minutes to heat through and blend the flavors.

Freezing the Ragu

  • Cool It Completely: Don’t rush it—make sure the ragu is fully cooled before freezing.
  • Portion It Out: Scoop the ragu into meal-sized portions—one to two cups per freezer-safe container or specialized freezer bags. If using freezer bags, lay them flat so they freeze in a nice stackable shape. If using containers, leave about ½ inch of space at the top for expansion.
  • Label Everything: Write the name and date clearly on each bag or container.
  • Your oxtail ragu will keep perfectly in the freezer for up to 3 months.