Ingredients
2 tbsp good quality extra virgin olive oil
3 or 4 cloves of garlic, minced
1 medium onion, diced
1 stalk of celery, cut into 3 pieces
2 or 3 pieces of oxtail
a pinch or two of cinnamon
1 or 2 cloves
1/4 cup (2 oz) white wine
24 to 28 ounces (about 700 g) tomato puree (I use Mutti in glass jars)
11/2 tsp (or more) Kosher or sea salt
freshly ground black pepper, to taste
31/2 cups (454 g) flour
12 ounces (355 g) boiling water
a little semolina for dusting baking trays
Grated Parmigiano Reggiano, to serve
Preparation
