Semolina Gnocchi With Oxtail Ragù Recipe

Name: Semolina Gnocchi With Oxtail Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds 2- to 3-inch pieces oxtails; All purpose flour; 1/2 cup olive oil; 5 large celery stalks, coarsely chopped; 2 large carrots, peeled, chopped; 1 large onion, very coarsely chopped; 2 cups dry red wine; 1 1/4 cups canned crushed tomatoes with added puree; 4 garlic cloves, chopped; 6 fresh Italian parsley sprigs; 2 large fresh rosemary sprigs; 3 Turkish bay leaves; 2 cups beef broth; 1 cup low-salt chicken broth; 3 cups whole milk; 1/2 cup (1 stick) unsalted butter, diced; 1 1/2 teaspoons salt; 1 cup semolina flour (pasta flour)*; 4 large egg yolks; 1 1/2 cups grated Parmesan cheese, divided; Chopped fresh Italian parsley

Servings: persons

5 pounds 2- to 3-inch pieces oxtails
All purpose flour
1/2 cup olive oil
5 large celery stalks, coarsely chopped
2 large carrots, peeled, chopped
1 large onion, very coarsely chopped
2 cups dry red wine
1 1/4 cups canned crushed tomatoes with added puree
4 garlic cloves, chopped
6 fresh Italian parsley sprigs
2 large fresh rosemary sprigs
3 Turkish bay leaves
2 cups beef broth
1 cup low-salt chicken broth
3 cups whole milk
1/2 cup (1 stick) unsalted butter, diced
1 1/2 teaspoons salt
1 cup semolina flour (pasta flour)*
4 large egg yolks
1 1/2 cups grated Parmesan cheese, divided
Chopped fresh Italian parsley

1
Preheat oven to 325u00b0F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and saute until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
2
Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragu with salt and pepper. DO AHEAD:
3
Rewarm before continuing.
4
Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475u00b0F. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragu sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.

1433

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 pounds 2- to 3-inch pieces oxtails, All purpose flour, 1/2 cup olive oil, 5 large celery stalks, coarsely chopped, and more.

Yes, Semolina Gnocchi With Oxtail Ragù falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Semolina Gnocchi With Oxtail Ragù

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions