Pappardelle with Oxtail & Mushroom Ragu
I made some stock from oxtails this weekend and I didn't want to use the meat in the soup. Instead I made some sort of ragu with it.
Gently saute some chopped onion and garlic in some butter. Then add 4 chopped chestnut mushrooms. When nice and brown add a cup of dry white wine. Reduce it. Add the cooked meat. Then I added some strong jus/gravy from the leg of lamb we ate the other day. Taste it, add salt & pepper. Then I added some cream, to make it creamier. Taste again. Serve with pappardelle, sprinkle with flatleaf parsley.