Pappardelle with Oxtail Ragù & Taleggio

Ingredients

• 1½kg oxtail , cut into pieces
• 1 onion , chopped
• 1 celery stick, chopped
• 1 carrot , chopped
• 1 garlic bulb
• 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
• thyme , rosemary and 2 bay leaves tied into an outer leek leaf
• 375ml red wine
• oil
• 850ml strong beef stock
• 500g '00' pasta flour
• 5 eggs , 3 whole and 2 yolks
• 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
• 1 tbsp olive oil
• 1 carrot , finely chopped
• ½ leek , finely chopped
• 2 celery sticks, finely chopped
• ½ celeriac , finely chopped
• 1 small onion , finely chopped
• 3 garlic cloves , finely chopped
• 1 tbsp tomato purée
• 190ml red wine
• 125ml port
• parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 19 of 24 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Pasta	1 cup cooked (140g)	220
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Parmesan Cheese	1 oz (28g)	110
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Allspice	1 tsp ground (1.9g)	5
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Rosemary	1 tsp dried (1.2g)	4
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Star Anise	not in our table	0
Leaf	not in our table	0
Saffron	not in our table	0
Water	not in our table	0
Celeriac	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.