Learn How to Make Oxtail Ragu

In the northern Italian regions, ragù is typically a sauce with meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. If tomatoes are included, they are typically limited in quantity relative to the meat.

Characteristically, ragù may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.

In southern Italian regions, especially Campania, ragùs are often prepared from substantial quantities of large, whole cuts of beef and pork, and possibly regional sausages, cooked with vegetables and tomatoes.

After a long braise (or simmer), the meats are then removed and may be served as a separate course without pasta. 

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