Oxtails, Roman Style - cooking recipe

Ingredients

4 lbs oxtails
salt and pepper
2 tablespoons olive oil
5 cloves garlic, sliced thin
1 cup dry red wine
2 cups italian tomato sauce (or your favorite pasta sauce)
1 can tomatoes (optional)

Preparation

Season oxtails with salt and pepper.
Heat a 6 quart stove top covered casserole and add the oil and garlic.
Saute for just a moment and add one third of the meat.
Brown well on both sides and remove.
Brown next third and then last third.
Drain fat from the pot and return all the meat, along with all the other ingredients.
Cover and simmer until very tender, about 2 1/2 hours.
You may need to add a bit of water now and then if the mixture dries out.
I add a can of chopped tomatoes at the end.