Mita's oxtail ragù to serve with potato gnocchi (Ragù alla coda di bue con gnocchi di patate) from The Four Seasons of Pasta (page 287) by Nancy Harmon Jenkins and Sara Jenkins
- black peppercorns
- bay leaves
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Mita's potato gnocchi
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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