Oxtail Ragu.

Made with leftover oxtail meat and stock this a great dish a real meaty flavour even though it contains very little meat.
In a sauce pan cook a chopped rasher of bacon until it starts to colour. Add finely chopped onion, carrot and celery. Add some chopped garlic and rosemary. Sweat down the veg and season.
Add a small glass of red wine and cook off the alcohol. Add the shreded left over oxtail, a little oxtail stock and tomato sauce (see previous recipe), simmer until all the veg is cooked through.
Serve on pasta with grated parmesan.