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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:
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