Rotelle Recipe

Inspired by Jellyfish Montreal - restaurant

Time4h

Serves4

Mushrooms and oxtail ragout, butter, parmesan, bone marrow

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

14 1/8 oz (400 grams) Rotelle pasta

Ragout

1 3/4 lb (800 grams) Oxtail

10.6 oz (300 grams) Mushrooms (mixed, such as cremini and shiitake)

1 large Onion

4 cloves Garlic cloves

1 medium Carrot

1 large Celery stalk

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Beef stock

2 leaves Bay leaves

1 tsp Thyme

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Finishing Touches

1 3/4 oz (50 grams) Butter

1 3/4 oz (50 grams) Parmesan cheese (grated)

3 1/2 oz (100 grams) Bone marrow

Method

Prepare the Ragout

Brown the Oxtail

In a large pot, heat the olive oil over medium heat. Add the oxtail pieces and brown on all sides, about 8-10 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add diced onion, minced garlic, chopped carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Add Mushrooms and Deglaze

Add the chopped mushrooms and cook until they release their moisture. Pour in the red wine to deglaze the pot, scraping up any browned bits.

Simmer the Ragout

Return the oxtail to the pot. Add beef stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the oxtail is tender.

Cook the Pasta

Cook Rotelle

In a large pot of boiling salted water, cook the rotelle pasta according to package instructions until al dente. Drain and set aside.

Finish the Dish

Combine and Serve

Remove the oxtail from the ragout, shred the meat and discard the bones. Stir in the butter, shredded oxtail, and bone marrow into the ragout. Toss the cooked pasta with the ragout, and serve topped with grated parmesan.