Semolina Gnocchi with Oxtail Ragù

Ingredients

• 1 large onion
• 6 fresh Italian parsley sprigs
• 4 large egg yolks
• 2 large carrots
• 5 large celery stalks
• 1 ½ cups grated Parmesan cheese
• 1 ¼ cups canned crushed tomatoes
• + 14 more ingredients
• • ½ cup olive oil
  • All purpose flour
  • 5 pounds oxtails
  • Chopped fresh Italian parsley
  • 1 cup semolina flour (pasta flour)
  • 1 ½ teaspoons salt
  • ½ cup unsalted butter
  • 3 cups whole milk
  • 1 cup low-salt chicken broth
  • 2 cups beef broth
  • 3 Turkish bay leaves
  • 2 large fresh rosemary sprigs
  • 4 garlic cloves
  • 2 cups dry red wine

Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetabl...

View full recipe at Epicurious