You may also like
Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 4-5 cloves garlic
- 2 teaspoons dried basil
- 1/4 cup fresh parsley
- 1 package oxtails (~1 pound)
- 1 pound lean Italian sausage
- 28 ounce can of tomato sauce
- 28 ounce can of tomato puree
- 3+ teaspoons oregano
- 1 bay leaf
- 1 pinch baking soda
- 1 teaspoon sugar
Method
- Coat dutch oven with olive oil. Saute oxtail until browned and set aside. Cut off sausage lining, break into small pieces, and saute until cooked through. Set aside with oxtail.
- Re-coat dutch oven with olive oil if needed. Add garlic, basil and parsley and saute briefly. Add oxtail, sausage, tomato sauce, tomato puree, oregano and bay leaf. Stir. Add baking soda and sugar. Simmer for 5 hours.
- With 1 hour remaining (4 hours in), cut meat off oxtails and add meat back into sauce. Discard bones and fat. Skim fat off of top of sauce every 20 minutes during the last hour.
- Enjoy same day or the next over spaghetti!
