The Kitchn: Braised Oxtail Ragu
1 medium yellow onion, chopped
1 large carrot, chopped
3 whole celery ribs, chopped
1 (28-ounce) can plum tomatoes, crushed
3 cups dry red wine
2 rosemary sprigs
2 thyme sprigs
2 bay leaves
4 cloves garlic, peeled and smashed
1/4 teaspoon freshly grated nutmeg
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