Name: Oxtail Ragù with Semolina Gnocchi
Yield: 8 Servings
Ingredients: 5 pounds oxtails, cut crosswise into pieces; ¼ cup all-purpose flour; 2 teaspoons freshly ground black pepper; 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more; 2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped; 2 celery stalks, chopped; 1 head of garlic, cloves separated, smashed; 4 sprigs rosemary; 1 750-ml bottle red wine; 1 15-ounce can crushed tomatoes; ¼ cup red wine vinegar or Sherry vinegar; 1 tablespoon honey; 3 cups whole milk; 2 tablespoons unsalted butter; Kosher salt; 1 cup fine-grind semolina flour; 1 cup finely grated Parmesan, plus more for serving; 1 large egg yolk; 2 tablespoons olive oil; ¼ cup finely chopped parsley

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Gentl & Hyers

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

Recipe notes