Serves 4-6

Time: 3-4 hours

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Oxtail Ragu

2 lbs beef oxtails

1 Tbsp coriander seeds, crushed

1 Tbsp black peppercorns, crushed

2 tsp fennel seeds, crushed

Kosher salt, to taste

2 shallots, peeled and sliced

1 fennel bulb, cored and sliced

6 garlic cloves, sliced

1 bay leaf

3 Tbsp tomato paste

½ cup dry white wine

1 quart chicken stock

Kosher salt, to taste

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1. Preheat oven to 325F

2. Pat dry oxtails with a paper towel. Season oxtails all over with the crushed coriander seeds, peppercorns, fennel seeds and salt until evenly coated.

3. In an oven safe pot coated with oil, over medium heat sear oxtails on all sides until darkened. Remove oxtails from pot and set aside.

4. Add in shallots, fennel, garlic and bay leaf. Cook until they begin to caramelize. About 6 minutes.

5. Add in tomato paste and cook until it begins to darken. About 3 minutes.

6. Deglaze with white wine and reduce until the liquid thickens. Add in stock and bring to boil.

7. Return the seared oxtails back into liquid. Bring liquid back to boil. Cover with lid and transfer pot to the oven. Cook until meat begins to fall off bone. About 3-4 hours.

8. Remove oxtails from pot and allow to cool before picking the meat off the bones.

9. Add picked meat back to liquid. Discard bay leaf and season with salt to your liking.

10. Serve with pasta and fava beans!

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Fava Bean topping:

2 lb fava beans

¼ cup torn mint leaves

1 serrano, sliced

Juice of 1 lemon

Kosher salt and black pepper, to taste

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1. To process fava beans: Remove beans from pods. Blanch beans in boiling water for about 2 minutes and transfer to an ice bath. Peel outer layer of bean. Transfer inner beans to a bowl.

2. Combine mint, serrano and lemon juice with fava beans. Season with salt and pepper and serve with pasta.

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Cavatelli Dough:

227 grams semolina flour, plus more for dusting

120 grams warm water

6 grams kosher salt

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1. In a medium bowl mix semolina, water and salt until combined.

2. Transfer the shaggy dough to a clean counter and knead until a smooth ball is formed, about 5-8 minutes.

3. Wrap dough in plastic wrap and let rest at room temperature for 1 hour.

4. Divide dough into 6 equal-ish pieces.

5. On a floured surface, roll each piece into about a 12 inch log. Cut logs into ¼ inch pieces.

6. Take each ¼ inch piece, and using a butter knife push down on the pasta as you roll it away from yourself.

7. Transfer cavatelli to a sheet tray dusted with semolina flour. Repeat with all the dough.

8. Bring the large pot of water back to a boil, and season heavily with salt.

9. Drop cavatelli into boiling water (you can do this in batches if necessary), and cook until they float and are al dente, about 5-7 minutes.

10. Save some pasta water and drain cavatelli.

11. Mix with oxtail ragu and grated pecorino cheese. Top with fava beans. Enjoy!