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1
Splash a good lug of olive oil into a heavy based pot and place on medium-high heat. Add the oxtail, in batches, and season with a little salt and pepper. Cook, turning every now and then until brown and caramelised. Remove from the pot and set aside.
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2
Add the celery, carrot and onion to the pot with a little more olive oil. Lower the heat to medium and cook, stirring, until soft and translucent. Add the garlic and cook for another 2 minutes.
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3
Return the browned oxtail to the pot, turn the heat up to high and add the wine. Give everything a good stir, dislodging any brown bits that have caught on the bottom of the pot. Let the wine bubble away for 2 - 3 minutes, or until reduced by half, then add the beef stock. Simmer for 2 minutes
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4
Pour in the passata, crushed tomatoes and 200ml water (or just half fill the tin from the tomatoes, swirl around and tip into the pot). Add the oregano, a little more salt and pepper and stir to combine. The oxtail should be almost totally covered. If not, add a little more water.
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5
Bring to the boil, then turn the heat down to very low, cover, and simmer away for at least 4 hours. You will know it is ready when the oxtail is fork-tender and almost falling from the bone and the oily surface of the sauce is a rich rust colour. Make sure to give everything a good stir every hour or so to avoid the meat catching. Once tender, take the lid off, and remove the oxtail. Increase the heat to medium and allow the sauce to gently simmer and thicken. Spoon off some of the fat that has risen to the surface.
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6
Meanwhile, shred the meat from the bones, discarding any fatty, gristly bits, and return to the sauce. Stir and taste. Add more salt and pepper if necessary.
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7
Serve this ragu tossed through fettuccine. Offer chilli flakes and parmesan cheese for those who want it, but I think it's perfect just as it is. Make sure there is bread on the table to wipe up any sauce left on the bottom of the plate
