Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        oxtails -- cut thick pieces
   6      tablespoons   virgin olive oil
   2      medium        red onions -- cut 1/2" dice
   2                    carrots -- cut 1/2" rounds
   2                    celery ribs -- cut 1" pieces
   2      cups          barolo wine
   2                    anchovy fillets -- rinsed, patted dry
   2      cups          chicken stock
   2      cups          basic tomato sauce -- see * note
   1      bunch         rosemary
   1      recipe        soft polenta with poppy and -- see * note
                        -- robiola

Preparation:

* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Poppy And Robiola" recipes which are included in this collection. Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a thick-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 the Soft Polenta With Poppy And Robiola. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5746)