Oxtail Pasta Sauce, in Rome called Coda alla Vaccinara starts as a peasant food; considered the 5th 4th of the cow butchering process...meaning it was by product sold to the poor of the city.
Oxtail can be eaten either as a sauce for your favourite pasta, or as a maincourse.
The recipe is totally delicious and is now heavily sought after in all the best Trattorie in Rome.
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RECIPE:
- Oxtail: 300g per person if making a sauce or 500g per person if served as main course
- 2 Carrots for every 1kg of oxtail
- Half an onion for every 1kg of oxtail
- 1 stem of Celery for every 1kg of tail
- 1 Table spoon of tomato puree
- Salt to taste
- 1 table spoon of cacao powder
- 2 table spoons of pine nuts
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