This fettuccine with oxtail ragu, pecorino & orange gremolata is by La Scala on Jersey Executive Chef Massimo Mele for Target 100.

1.5kg oxtail
Salt and ground pepper
Flour, for dredging
1 onion, diced
2 cups red wine
1 cup chicken stock
1 cup tomato sauce
1 tbsp fresh thyme leaves
Pecorino Romano, for grating
500g fresh fettuccine
2 tsp grated orange rind
2 tsp garlic, minced finely
1/2 cup minced flat-leaf parsley.

Add salt and pepper to the oxtail and dredge the pieces in flour.
Add oil to a pot and sear the meat until well browned on all sides. Remove oxtail and set aside.
Add onion and cook until lightly browned, which should take a few minutes.
Add the red wine (scraping up the browned bits), followed by the chicken stock, tomato sauce and fresh thyme. Bring to a boil.
Return the meat and its juices to the pot and place into a 150°C oven for three hours depending on your oven.
Once the oxtail is tender and falls off the bone, remove from the sauce and allow to cool. Pull the meat from the bones and shred into small pieces. Place the meat in the sauce.
In a separate pot, cook your pasta for three minutes and drain.
Place the hot meat and sauce in a saucepan and add the pasta with enough of its cooking water to maintain desired sauce consistency.
Cook the sauce and pasta together until well incorporated.
Serve with grated cheese over the top.
Also mix parsley, orange rind, garlic and salt together and scatter over the top.