Coda alla Vaccinara

Method

1. Cut the guanciale into small cubes and set aside.
2. Finely chop the celery (including leaves), carrots, and onion to create a soffritto.
3. In a large pot, render the guanciale over medium heat until crispy. Add the chopped vegetables and sauté until softened.
4. Add the oxtail pieces and brown on all sides until a crust forms.
5. Deglaze with red wine and let the alcohol evaporate.
6. Crush the peeled tomatoes by hand and add them to the pot along with the tomato concentrate. Stir well.
7. Simmer the stew for 3–4 hours, until the meat is very tender and falling apart.
8. During the last 30 minutes, add fresh chopped celery.
9. Toast the pine nuts in a knob of butter until golden and crunchy. Set aside.
10. Once the meat is falling apart, stir in the dark chocolate until fully melted (or use bitter cocoa powder).
11. Season with salt and freshly ground black pepper to taste.
12. Cook the pasta al dente, then transfer it directly into the sauce and toss well to coat, adding a little pasta water if needed.
13. Serve the pasta with the oxtail sauce and top with the toasted pine nuts.