Name: Strozzapreti with Oxtail Ragù and Horseradish Crumbs
Yield: 4 Servings
Ingredients: 3 pounds oxtails; Kosher salt and freshly ground black pepper; 4 tablespoons olive oil, divided; 1 medium yellow onion; 2 medium carrots, peeled; 2 celery stalks; 2 garlic cloves, finely chopped; 2 cups dry white wine; 2 cups low-sodium chicken broth; 3 teaspoons finely chopped rosemary, divided; 1 cup coarsely torn breadcrumbs; 2 teaspoons freshly grated horseradish; 12 ounces strozzapreti or other short pasta

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Marcus Nilsson

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Recipe notes