Oxtails al Barolo with Soft Polenta

Ingredients

• 2 fillet anchovy dry rinsed
• 0.5 medium carrots shredded finely
• 2  carrots cut into 1/2 inch rounds
• 2 ribs celery cut into 1 inch pieces
• 2 cups chicken stock see 
• 4 tablespoons thyme leaves dried fresh or 2 tablespoons
• 4 cloves garlic thinly sliced
• 1  onion spanish cut into 1/4-inch dice
• 5 pounds oxtails thick cut into pieces
• 2 medium onion red cut into 1/2 inch dice
• 1 bunch rosemary 
• 4 servings salt to taste
• 2 ounce tomatoes mixed with their juices crushed well canned
• 3 ounces virgin olive oil 
• 6 tablespoons virgin olive oil 
• 2 cups barolo wine 

Equipment

• pot
• dutch oven

Directions

1. Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes.
2. Drain and cool. In a heavy-bottomed Dutch oven, heat oil until smoking.
3. Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes.
4. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil.
5. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender.
6. Serve with soft polenta.
7. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
8. Add the thyme and carrot and cook 5 minutes more.
9. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
10. 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.