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1
Preheat the oven to 325.
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2
Heat the oil in a large flameproof casserole.
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3
Season the oxtails with salt and pepper and cook over moderately high heat, turning often, until browned all over, about 20 minutes.
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4
Transfer the oxtails to a platter.
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5
Pour off any fat from the casserole and add the wine and beef stock.
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6
Bring to a boil over high heat, stirring to incorporate any browned bits from the bottom of the pan.
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7
Return the oxtails to the casserole and add the chopped onions, carrots and celery and the chocolate, tomato paste and bay leaves.
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8
Cover and return to a simmer, then transfer to the oven and bake for about 4 hours, turning the oxtails often, until the meat is meltingly tender; add about 1/2 cup of water after 3 hours if the liquid has evaporated.
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9
Meanwhile, in a small bowl, soak the prunes in 1 cup of warm water until plumped, about 20 minutes; drain.
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10
Transfer the oxtails to a large platter and cover to keep warm.
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11
Strain the cooking liquid through a sieve and skim off the fat.
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12
Add water, if necessary, to make 2 1/2 cups of liquid.
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13
Return the liquid to the casserole and add the prunes.
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14
In a large skillet, cook the pancetta over moderately high heat, stirring often, until browned, about 5 minutes.
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15
Pour off any fat, add the pearl onions and cook, stirring often, until golden, about 7 minutes.
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16
With a slotted spoon, transfer the pancetta and onions to the casserole and simmer until the onions are tender, about 5 minutes.
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17
Pour the sauce over the oxtails and serve with the pappardelle.
