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| 5 x ca. 450 g | Oxtails, in thick pieces |
| 6 Esslöffel | olive oil virgin |
| 2 mittel | Red onion, in 1/2" dice |
| 2 | Carrots, in 1/2" rounds |
| 2 | Ribs celery, in 1" pieces |
| 2 Tasse | Barolo wine |
| 2 | Anchovy fillets, rinsed, patted dry |
| 2 Tasse | chicken stock |
| 2 Tasse | tomato sauce basic |
| 1 Bund | rosemary |
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Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool.
In a thickbottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 11/2 hours or until fork tender. Serve with soft polenta.
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