Pasta with Oxtail Ragu

Ingredients

• 1 tbsp olive oil
• 4 thin slices of pnachetta smoked or alternatively rashers smoked streaky bacon, finely chopped
• 2 medium onions finely chopped
• 2 carrots, trimmed and very finely chopped in extremely small cubes 2 mm by 2 mm
• 2 celery sticks, finely chopped in extremely small cubes 2 mm by 2 mm or make it in a puree
• 2 garlic cloves, finely chopped or thinly sliced
• 2-3 sprigs rosemary leaves picked and finely chopped
• 500g beef mince low fat 5% alternatively use stewing beef and cook for approx 3 - 5 hours until the beef falls apart. Or sousvide at 64 degrees for 1 hour
• 1 - 1.5 KG Oxtail sousvide with herbs, wine, when possible fermented tomotoes or or normal tomatoes. Vacuum sousvide for 36 - 48 hours at 80 degrees celcius
• 2 x 400g tins plum tomatoes
• 2 small packs of basil wiht leaves picked and finely chopped and leave some whole for garnish
• 3 tsp dried oregano
• 3 fresh bay leaves
• 5 tbsp tomato purée
• 1 beef stock jelly
• 1 red chilli, deseeded and finely chopped (optional) careful do not use too much
• 500ml red wine take a decent red with a full body
• 14 cherry tomatoes, sliced in half ideally 50% of those are fermented see the fermentation starter recipe (3 weeks prep :))
• 150g Parmesan, grated, plus extra to serve
• a little honey or sugar to taste
• 400gr spagetti, tagatelle or spagettini
• Optiona 4 Tbspn of balsamic vinegar (optional) be careful not too much as it will be too acid. USe this to fry the onions to reduce the vinegar.

Preparation

1Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the pancetta and fry for 10 mins until golden and crisp. Reduce the heat and add the onion and the balsamic vinegar. Cook for 10 minutes till golden brown. Now add the carrot, celery, garlic and rosemary then fry for 10 mins, stirring often, until the veg has softened. Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over

2Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1.5 to 2 hours (longer is better ideally prepare a day in advance and let the flavors blend) stirring occasionally on low heat, until you have a thick sauce. Just before serving add the Parmesan, check the seasoning and stir.

When the sauce is nearly finished cook the pasta following instructions. Drain the pasta and stir into the sauce. Serve with grated Parmesan the extra basil leaves