Coda alla Vaccinara

Method

1. Prepare a soffritto by finely chopping celery, carrot, and onion and sautéing in olive oil.
2. Add the oxtail pieces and brown them on all sides in the soffritto.
3. Deglaze the pan with red wine, scraping up any browned bits.
4. Add crushed tomatoes (pelati) and mix well.
5. Pour in enough celery broth (water simmered with celery) to cover the meat, bring to a simmer, then cook covered on low heat for 5-6 hours, adding more broth as needed to keep the meat moist.
6. Serve hot with crusty bread to soak up the sauce.