Bucatini al Sugo di Coda

Name: Bucatini al Sugo di Coda
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g bucatini; 800 g oxtail; 200 ml red wine; 1 celery stalk; 1 carrot; 400 g tomato passata; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Bucatini al Sugo di Coda traces its roots to the bustling osterie of Rome, where the comforting aroma of slow-cooked oxtail fills the air. Traditionally savored during leisurely meals, this dish embodies the essence of communal Roman dining, providing a hearty respite from the city's lively pace. Bucatini, with its hollow core, is the pasta of choice, catching every drop of the rich, savory sauce.

Expect a symphony of flavors, where the deep, meaty notes from the oxtail meld seamlessly with the sweetness of carrots and the acidity of red wine. The sauce, thickened with tomato passata, clings perfectly to the bucatini, delivering a robust and satisfying mouthfeel with each bite. A sprinkle of fine sea salt accentuates the dish's hearty flavors, making it a quintessential Roman experience.

Ingredients

400 gbucatini
800 goxtail
200 mlred wine
1celery stalk
1carrot
400 gtomato passata
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will ensure the bucatini is well-seasoned as it cooks later.
In a wide, heavy-bottomed pan, begin building the sauce. Heat a splash of olive oil over medium-high heat and add the oxtail pieces. Brown them on all sides until they develop a deep, golden crust. This caramelization is key for flavor.
Once the oxtail is browned, remove it from the pan and set aside. In the same pan, add the diced celery and carrot. Sauté them over medium heat until they soften and release their aroma, which should take about 5 minutes.
Return the oxtail to the pan and pour in the red wine. Allow it to simmer and reduce by half, which will take about 5-7 minutes. This reduction concentrates the wine's flavors and helps tenderize the meat.
Add the tomato passata to the pan, stirring to combine. Bring the mixture to a gentle simmer, then cover the pan and let it cook slowly for about 2-3 hours. The oxtail should be tender and the sauce thickened, with a rich, deep red color.
While the sauce is finishing, add the bucatini to the boiling salted water. Cook it until just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the drained bucatini to the pan with the oxtail sauce. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Taste and adjust seasoning with fine sea salt if needed.
Serve the Bucatini al Sugo di Coda hot, ensuring each plate has a generous portion of the tender oxtail and rich sauce. The pasta should be coated evenly, with the sauce clinging to each strand.