3 pounds oxtails
3 stalks celery, roughly chopped
2 carrots, peeled, roughly chopped
1 onion, roughly chopped
4 bay leaves
1 teaspoon black peppercorns
1 sweet onion, chopped
8 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
16 ounces canned San Marzano tomatoes, crushed by hand
Salt and pepper
3 pounds russet potatoes, peeled and quartered
2 cups unbleached all-purpose flour, plus more for dusting
1/4 cup grated Pecorino Romano
Pinch salt and pepper
Pinch salt and pepper
2 eggs beaten
Extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 bunch basil, leaves torn
1/2 cup grated Pecorino Romano
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