Pasta & Risotto
Cresti di Callo with Italian Oxtail Sauce
Beef oxtail is first browned, then braised with onion, garlic, celery, carrot and rosemary in red wine. In a pressure cooker it is cooked with tomatoes, tomato paste and stock until it becomes a rich sauce. Serve it with cresti di Callo pasta and shavings of Parmesan.
Prep: 30 min
Cook: 1 h 30 min
Servings: 6
Energy: 363 kcal per serving
Method
01.
Preparing the oxtail: Rinse the oxtail, remove the membranes, cut it across the cartilage, fry it in the oil until golden brown and set aside in a warm place. In the remaining fat, fry the onion, garl…
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