Title: Oxtails al barolo with soft polenta
 Categories: 
      Yield: 4 Servings
 
      5 lb Oxtails, cut into thick
           Pieces
      6 tb Virgin olive oil
      2 md Red onion, cut into 1/2 inch
           Dice
      2    Carrots, cut into 1/2 inch
           Rounds
      2    Ribs celery, cut into 1 inch
           Pieces
      2 c  Barolo wine
      2    Anchovy fillets, rinsed and
           Patted dry
      2 c  Chicken stock
      2 c  Basic tomato sauce, recipe
           Follows
      1 bn Rosemary
 
  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 11/2 hours or until fork tender. Serve with soft polenta.
  
  Yield: 4 servings