Looking to tantalize your taste buds with a unique and flavorful dish? Look no further than oxtail pasta recipes. This sumptuous combination of tender, succulent oxtail meat and al dente pasta will have you coming back for more. Whether you prefer a rich tomato-based sauce or a creamy mushroom and red wine reduction, these recipes promise to deliver a burst of bold flavors that will leave you craving seconds. Get ready to indulge in a feast fit for royalty with these mouthwatering oxtail pasta recipes.
Classic Oxtail Pasta Recipe
This classic oxtail pasta recipe is a timeless favorite that combines tender oxtail meat with al dente pasta for a delicious and satisfying meal. With its rich and flavorful sauce, this recipe is sure to be a hit with the whole family.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Drain the cooked pasta and add it to the pot with the oxtail sauce. Toss to coat the pasta in the sauce.
- Serve the oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Slow Cooker Oxtail Pasta Recipe
If you’re looking for a more hands-off approach to cooking oxtail pasta, this slow cooker recipe is the one for you. The long, slow cooking time allows the flavors to meld together and results in a melt-in-your-mouth tender oxtail meat.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Transfer the oxtail to a slow cooker.
- In the same skillet, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Transfer the cooked vegetables and wine to the slow cooker.
- Add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper to the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the oxtail meat is tender and falling off the bone.
- About 20 minutes before serving, cook the pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the slow cooker.
- Drain the cooked pasta and add it to the slow cooker with the oxtail sauce. Toss to coat the pasta in the sauce.
- Serve the slow cooker oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Spicy Oxtail Pasta Recipe
For those who like a bit of heat in their pasta dishes, this spicy oxtail pasta recipe is the perfect choice. The addition of red pepper flakes and chili paste gives this dish a kick, while still allowing the flavors of the oxtail to shine through.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (adjust according to your spice preference)
- 1 tablespoon chili paste (adjust according to your spice preference)
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, pepper, red pepper flakes, and chili paste.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Drain the cooked pasta and add it to the pot with the oxtail sauce. Toss to coat the pasta in the sauce.
- Serve the spicy oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Creamy Oxtail Pasta Recipe
Indulge in the ultimate comfort food with this creamy oxtail pasta recipe. The addition of heavy cream and Parmesan cheese creates a luxuriously rich and velvety sauce that coats every strand of pasta. This recipe is sure to become a new favorite.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 pound pasta of your choice
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 10 minutes to allow the sauce to thicken.
- Drain the cooked pasta and add it to the pot with the oxtail sauce. Toss to coat the pasta in the creamy sauce.
- Serve the creamy oxtail pasta with freshly chopped parsley for garnish.
Oven-Baked Oxtail Pasta Recipe
Take your oxtail pasta to the next level with this oven-baked recipe. By finishing the dish in the oven, you achieve a crispy, golden-brown top layer of pasta that is a delight to bite into. This method also allows the flavors to meld together beautifully, resulting in a pasta dish that is both comforting and delicious.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- 1 cup grated Parmesan cheese, divided
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta according to the package instructions until al dente.
- Preheat the oven to 375°F (190°C).
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Stir in half of the grated Parmesan cheese.
- Transfer the oxtail mixture to a baking dish and sprinkle the remaining grated Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with freshly chopped parsley and serve the oven-baked oxtail pasta hot.
One-Pot Oxtail Pasta Recipe
Make cleanup a breeze with this one-pot oxtail pasta recipe. By cooking everything in a single pot, you save time on both cooking and washing dishes. This recipe is perfect for busy weeknights when you want a satisfying meal without the extra effort.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta directly in the same pot with the oxtail sauce. Add enough water to cover the pasta and cook according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Drain any excess liquid from the pasta, if necessary.
- Serve the one-pot oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Gluten-Free Oxtail Pasta Recipe
For those with dietary restrictions, this gluten-free oxtail pasta recipe is a welcome option. By using gluten-free pasta and ensuring that all other ingredients are free of gluten, you can enjoy a delicious oxtail pasta dish without sacrificing flavor or texture.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound gluten-free pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the gluten-free pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Drain the cooked gluten-free pasta and add it to the pot with the oxtail sauce. Toss to coat the pasta in the sauce.
- Serve the gluten-free oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Vegetarian Oxtail Pasta Recipe
Yes, you read that right – a vegetarian oxtail pasta recipe! This unique twist on a classic dish replaces the traditional oxtail with hearty mushrooms and walnuts, creating a delicious and satisfying vegetarian alternative.
Ingredients
- 1 pound mushrooms, sliced
- 1 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups vegetable broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the chopped walnuts to the skillet and cook for an additional 3 minutes, until they are toasted. Set aside.
- In the same skillet, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the mushrooms and walnuts to the skillet.
- Stir in the vegetable broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to meld together.
- While the sauce is simmering, cook the pasta according to the package instructions until al dente.
- Once the sauce is done, remove the bay leaves.
- Drain the cooked pasta and add it to the skillet with the oxtail sauce. Toss to coat the pasta in the vegetarian sauce.
- Serve the vegetarian oxtail pasta with grated Parmesan cheese and fresh parsley for garnish.
Oxtail Lasagna Recipe
For a twist on a classic Italian dish, try this oxtail lasagna recipe. Layers of tender oxtail meat, creamy béchamel sauce, and lasagna noodles come together to create a decadent and satisfying meal that will impress your family and friends.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound lasagna noodles
- 2 cups béchamel sauce (store-bought or homemade)
- 1 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the lasagna noodles according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, spread a layer of the oxtail sauce on the bottom.
- Top with a layer of lasagna noodles, followed by a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce on top.
- Sprinkle the grated Parmesan cheese over the lasagna.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with freshly chopped parsley and serve the oxtail lasagna hot.
Oxtail Ragu over Pasta Recipe
This oxtail ragu over pasta recipe is a perfect way to showcase the tender and flavorful oxtail meat. Slow-cooked in a rich tomato sauce, the oxtail creates a deliciously hearty topping for any pasta of your choice.
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides.
- Remove the oxtail from the pot and set them aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine and cook until it has reduced by half, about 5 minutes.
- Return the oxtail to the pot and add the beef broth, crushed tomatoes, bay leaves, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail meat is tender and falling off the bone.
- While the oxtail is simmering, cook the pasta according to the package instructions until al dente.
- Once the oxtail is done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
- Shred the oxtail meat and return it to the pot.
- Drain the cooked pasta and add it to the pot with the oxtail sauce. Toss to coat the pasta in the ragu sauce.
- Serve the oxtail ragu over pasta with grated Parmesan cheese and fresh parsley for garnish.
In conclusion, these ten oxtail pasta recipes offer a variety of options to suit different tastes and dietary needs. From the classic preparation to innovative twists, there’s a recipe for everyone to enjoy. Experiment with these recipes and discover your favorite way to savor the rich and tender oxtail meat in a delicious pasta dish.
