Oxsvansragu

240 minuter
4 servings
Oxsvansragu

En äkta italiensk ragu vars grund vilar på en bra kycklingbuljong och tomatpuré. Oxsvansen ger ett extra djup i rätten som blir helt underbar serverad med färsk tagliatelle och mycket parmesan.

I samarbete med: Viktor Rahmqvist.

Gör så här

  1. Gnid in oxsvansen i salt och peppar.
  2. För att ge oxsvansen en fin yta blir det bäst att lägga bitarna i en gryta och grilla på högsta värme längst upp i ugnen. Vänd dem efter några minuter när de fått fin färg.
  3. Ta ut grytan ur ugnen och lyft tillfälligt ur oxsvansen.
  4. Hacka lök, selleri och pancetta och stek i rapsolja i grytan tillsammans med tomatpuré.
  5. Lägg ner oxsvansen i grytan igen och häll på vin och kycklingbuljong så att det täcker svansen.
  6. Låt koka under lock tills köttet släpper lätt från benet (räkna med åtminstone 3-4 timmar). 
  7. Servera med tagliatelle och parmesan.

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