Sammy & Bella’s Oxtail Ragout with Papardelle as seen at the Good Food and Wine show.
Pour the Bertolli extra virgin olive oil into a heavy-based pan large enough to hold all the ingredients and place over a low heat. When the oil is warm, add the carrots and celery, bay leaves, sage and Gourmet Garden chunky garlic and sweat for 15 minutes. Add Gourmet Garden Mild chilli and stir through.
Season the oxtail well all over and add to the vegetables along with the Leggo's Sugo Di Pomodoro, Campbell’s Real Stock and wine, and turn the heat up to medium. Place a lid on the pan and bring to a boil, then immediately turn down and cook gently for three hours, by which time the meat will be falling off the bone and the sauce will be glossy and rich.
Remove the meat from the pan and, when it's cool enough to handle, pick off any meat that is still attached to the bone. Discard the bone and return the meat to the pan, then taste and adjust the seasoning.
Place a large pot of water on to boil. Once bubbling add 1 teaspoon of salt. For the pasta take the lasagne sheets out and cut into thick strips about 1.5 cm thick, separate each pasta strand, place pasta in boiling water and stir so that they don't stick for the first minute. Cook for approx 8 mins or until pasta is cooked al dente.
To serve combine pasta with sauce and serve a large helping for each person and top with a final drizzle of Bertolli extra virgin olive oil and a sprinkle of chopped parsley.