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Rich Slow-Cooked Oxtail Ragu Recipe Easy Perfect Polenta Dinner Idea

slow-cooked oxtail ragu - featured image
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A rich, slow-cooked oxtail ragu served over creamy polenta, offering a comforting and flavorful meal perfect for cozy dinners or company gatherings.

Ingredients

Scale
  • 2 pounds (900 g) oxtail, trimmed of excess fat
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces / 800 g) crushed tomatoes, preferably San Marzano
  • 1 cup (240 ml) dry red wine (Chianti or Cabernet Sauvignon)
  • 2 cups (480 ml) beef broth, homemade or low-sodium
  • 1 sprig fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, leaves stripped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup (170 g) coarse cornmeal (polenta)
  • 3 cups (720 ml) whole milk or a mix of milk and cream
  • 3 tablespoons unsalted butter
  • ½ cup (50 g) grated Parmesan cheese (optional)

Instructions

  1. Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper (about 5 minutes).
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the oxtail pieces in batches until deeply caramelized on all sides, about 4–5 minutes per batch. Transfer browned pieces to a plate (approx. 15 minutes).
  3. Lower heat to medium. Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add minced garlic and cook for 1 more minute.
  4. Stir in tomato paste and cook for 2 minutes to deepen color and flavor.
  5. Pour in the red wine, scraping the bottom of the pot to lift browned bits. Simmer until wine reduces by half, about 8–10 minutes.
  6. Stir in crushed tomatoes and beef broth. Return the seared oxtail pieces to the pot. Add rosemary, thyme, and bay leaves. Bring to a gentle simmer.
  7. Cover the pot with a lid, reduce heat to low, and simmer for 3 to 4 hours until meat is tender and falls off the bone. (If using an oven, cook at 300°F / 150°C.)
  8. About 30 minutes before the ragu is ready, bring milk to a simmer in a medium saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 25–30 minutes. Stir in butter and grated Parmesan. Season with salt to taste.
  9. Remove meat from the pot and shred carefully, discarding bones. Return shredded meat to the sauce and stir gently. Remove herb sprigs and bay leaves. Adjust seasoning with salt and pepper.
  10. Serve creamy polenta topped generously with the slow-cooked oxtail ragu. Garnish with freshly grated Parmesan or chopped parsley if desired.

Notes

If the sauce is too thin after cooking, simmer uncovered for 10–15 minutes to thicken. If too thick, add a splash of broth or water. For dairy-free, replace milk and butter with coconut milk and vegan margarine. Polenta can be substituted with creamy mashed potatoes or polenta cakes. Slow cooker method: brown oxtail first, then cook on low for 6–8 hours.

Nutrition

Keywords: oxtail ragu, slow-cooked ragu, polenta, Italian dinner, comfort food, slow cooking, creamy polenta, hearty meal

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