Pappardelle with oxtail rag & taleggio

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Ingredients:

• 1kg oxtail , cut into pieces
• 1 onion , chopped
• 1 celery stick, chopped
• 1 carrot , chopped
• 1 garlic bulb
• 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
• thyme , rosemary and 2 bay leaves tied into an outer leek leaf
• 375ml red wine
• oil
• 850ml strong beef stock
• 500g '00' pasta flour
• 5 eggs , 3 whole and 2 yolks
• 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
• 1 tbsp olive oil
• 1 carrot , finely chopped
• leek , finely chopped
• 2 celery sticks, finely chopped
• celeriac , finely chopped
• 1 small onion , finely chopped
• 3 garlic cloves , finely chopped
• 1 tbsp tomato pure
• 190ml red wine
• 125ml port
• parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve

Directions:

View on BBC Good Food

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