Fettuccine al Sugo di Coda
In Rome, this deeply flavored tomato sauce is a by-product of Coda alla Vaccinara, a slow-braised oxtail dish. Traditionally, you’d serve the oxtails themselves as the main course and stretch the sauce across a first course of pasta, often fettuccine, rigatoni, or mezze maniche. This recipe is a meatier version than the classic. Rather than just using leftover sauce, this one uses all the meat from the oxtail, discarding the bones. It’s a meat-forward sugo that sticks to your ribs and coats the pasta just right. Season the oxtail segments the night before you intend to cook.
9 ingredients
Prep: 15 mins
Cook: 3 hrs 20 mins
Fettuccine al Sugo di Coda
Ingredients (9)
Ingredients (9)
Instructions
Season the oxtail segments (2 ½ lb) with salt and pepper. Transfer to a covered container and refrigerate overnight.
The next day, remove the oxtail from the refrigerator and pat dry with paper towels.
Heat the lard (3 Tbsp) in a large heavy-bottomed pot over medium-high heat until shimmering.
Add the oxtail segments and cook, turning as needed, until browned all over.
Add the wine (½ cup), scraping up any browned bits from the bottom of the pot, and cook just until the alcohol aroma dissipates.
Add the tomatoes (1 ½ 28-oz cans), season with salt and pepper, and bring the sauce to a boil.
Reduce the heat to low, cover, and simmer, moving the oxtail segments every 30 minutes or so, adding water as necessary if the sauce reduces too much.
Add the celery (5 stalks) and continue to simmer until the meat is falling off the bone.
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