Oxen Drag Ragout – Ticino

Carefully clean the carrots, onions and celery, cut away the ends of the stalks and dice finely. Clean the mushrooms dry and slice finely. Chop the garlic cloves finely.

Cook the oxtail with half of the prepared vegetable ingredients covered with salted water for one hour. Drain and drain.

Season the oxtail pieces with salt and season with pepper. Fry them well on all sides in hot olive oil. Remove.

Add the bacon cubes and fry them heartily. Then lower the heat and briefly sauté the remaining vegetable ingredients, turning them.

Extinguish with the red wine. Add the pieces of oxtail, the pelati tomatoes with their juice and the spices. Simmer everything on a low fire with the lid closed for 2 to -2 1/2 hours, until the meat can be easily removed from the bone.

Tip: To taste, you can also add freshly steamed vegetables to serve.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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