INGREDIENTS
1/4 lb
pancetta
1
carrot
1 small
onion
4
inner stalks celery
1 serving
olive oil
3 lb
oxtail
1 serving
kosher salt
1 serving
pepper
1 1/2 tbsp
tomato paste
2 cups
white wine
3 sprigs
marjoram or
1/4 tsp
ground cloves
1/4 tsp
ground cinnamon
28 oz
canned tomatoes