Rigatoni With Ox Tail Sauce

Preparation:

Preparation: Sauté the diced ham fat, parsley, bay leaf, onion and carrot in 4 tablespoons of oil. Add the tail cut into pieces and previously blanched, add salt and pepper and brown slowly, adding wine if necessary. Add the tomato and continue cooking (extending with broth if necessary) until the meat begins to detach from the bone (about a couple of hours). Then add the celery blanched in water and the flour and, after another quarter of an hour, the sauce is ready. With this sauce, stir in the rigatoni cooked al dente and flavored with grated Parmesan and pecorino.