Braised Oxtail Ragù

This recipe is very tasty, but I don't know that I could say it is my favorite for oxtail.  It just seems to need a little something more.  And I made the mistake of serving it over regular pasta instead of egg noodles, which I do not think helped.  Still, it's good overall, worth making again to see if I can tweak it to get that extra depth it seems to need.

Original recipe here:
http://www.thekitchn.com/recipe-braised-oxtail-ragu-recipes-from-the-kitchn-111644

Ingredients:

4-5 lbs. oxtail
salt and freshly ground pepper
flour, for dredging
1/4 c. olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
2 celery ribs, chopped (I did all three together in the food processor)

1 can (28 oz.) crushed tomatoes
3 c. dry red wine
2 rosemary sprigs
2 thyme sprigs
2 bay leaves
2 tsp. bottled minced garlic
1/4 tsp. freshly grated nutmeg

Instructions:

1. Heat oven to 300°F.  (If you are a slow cook like me, you can wait until step 4 or so to do this.)

2. Pat meat dry with paper towels.  Salt and pepper to taste, then dredge in flour.  Tap off excess flour.

3. Heat oil over medium-high heat in a Dutch oven.  Add meat and brown on all sides, around 8-10 minutes.  Transfer meat to a plate.

4. Reduce heat slightly and add chopped onion/carrot/celery mix to pot.  Cook, stirring frequently, until softened and slightly browned, around 5-7 minutes.

5. Add remaining ingredients.  Bring to boil and let boil for 5 minutes.

6. Return meat to pot.  If liquid level is not covering meat, add water or beef broth to raise to covering level (I added broth, but not much).  Remove from hat, cover pot, and transfer to oven.  Cook for 3 to 4 hours.

7. Remove bones from meat and remove fresh herb remnants, discard.  Stir sauce to break up meat and combine.  Serve sauce over egg noodles or big pasta noodles, such a rigatoni (pictured below).  Enjoy :)