Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a heavy-bottomed 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 1 1/2 hours or until fork tender. Serve with soft polenta.
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	767.32 Kcal (3213 kJ)
Calories from fat	455 Kcal
		% Daily Value*
Total Fat	50.56g	78%
Cholesterol	3.6mg	1%
Sodium	4849.37mg	202%
Potassium	1058.08mg	23%
Total Carbs	69.25g	23%
Sugars	27.28g	109%
Dietary Fiber	6.74g	27%
Protein	12.87g	26%
Vitamin C	31.6mg	53%
Vitamin A	0.4mg	13%
Iron	4.6mg	26%
Calcium	164mg	16%

Amount Per 100 g
Calories	72.81 Kcal (305 kJ)
Calories from fat	43.17 Kcal
		% Daily Value*
Total Fat	4.8g	78%
Cholesterol	0.34mg	1%
Sodium	460.15mg	202%
Potassium	100.4mg	23%
Total Carbs	6.57g	23%
Sugars	2.59g	109%
Dietary Fiber	0.64g	27%
Protein	1.22g	26%
Vitamin C	3mg	53%
Iron	0.4mg	26%
Calcium	15.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.8

Points
21

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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