1 large can diced tomatoes
1-2 cups Red Wine
To prepare Oxtail Ragu:
Season Beef with salt and pepper, allow to rest and come to room temperature while preparing the braise. Trim and chop Vidalia Onion, saute with 2T Olive Oil, salt and pepper in an iron skillet or large cooking pot (ovensafe and with a lid). Add Oxtail, brown on both sides with the Onions. Add 1 large can Diced Tomatoes and 1-2 cups Red Wine (to your taste), stir to combine. Cover and cook for 2-3 hours. Meat should be very tender and falling off of the bones. Allow to cool, remove meat and marrow from the bones and mix well with braising sauce. The Ragu is essentially done at this point, if necessary add a little more Olive Oil, Red Wine or Diced Tomatoes to loosen up the texture (it will be fairly thick). Prepare Storico Fresco Pappardelle Pasta according to pkg directions.
While Pasta is cooking prepare simple Salad: Wash, trim and chop Lettuce and Cucumber, toss with your favorite Vinaigrette or dressing just before serving.
When Pasta is done combine with Ragu, allow to rest for 2-3 minutes so Pasta can inhale some of the sauce flavors, serve with grated Parmesan or other hard cheese.