Oxtail Rigatoni

Wanting a touch of heritage and warmth? You got it!

Ingredients
1,5kg oxtail
1 tbsp salt
1 tbsp black pepper
2 tbsp cajun spice
1 onion (chopped)
1 large carrot (diced)
2 stalks celery
4 cloves garlic
2 tbsp tomato paste
2 sprigs rosemary
2 tbsp olive seasoning
1 canned tomato
1 tbsp sugar
1 cup beef stock
hot water
2 sprigs thyme
sprig of rosemary
500g cooked rigatoni
1/2 cup parmesan cheese
2 tbsp fresh parsley

Instructions
Generously season your oxtail with some salt, black pepper, as well as Cajun spice.

Saute your oxtail for 10 to 15 minutes until it's golden brown, then set it aside.

In that same pot toss in your onion, your carrot, celery as well as your garlic and allow to saute for about 2-3 minutes.

Next up you're going to add your tomato paste as well as your rosemary and olive seasoning. Allow these to cook down with the vegetables for another 2-3 minutes.

Stir in a can of tomatoes and then add 2 tablespoons of sugar to balance the acidity.

Add in a cup of liquid beef stock/broth.

Stir and allow to simmer for a minute. Then you will return your oxtail to the pot.
 
Add a sprig of thyme and a sprig of rosemary. Seal your lid and then allow the oxtail to cook for 55 minutes until it's falling off the bone.

Allow the oxtail to cool down and once it's cooled down you're going to shred it and remove all the bone.

Stir in your cooked rigatoni until well combined. 

Dish onto a plate and garnish with some parmesan cheese as well as fresh parsley and enjoy!