Step 1

Place the oxtail in a bowl and dust with flour to coat. Heat half of the oil in a large, deep ovenproof frypan over high heat. Cook oxtail in batches, turning, for 5 minutes, or until browned on all sides. Transfer to a plate. Wipe pan clean with paper towel and return to heat.

Step 2

Preheat oven to 160°C.

Step 3

Add remaining 1/4 cup (60ml) oil, onion, garlic, carrot, celery and star anise to pan. Cook, stirring, for 5-6 minutes or until vegetables have softened. Stir in tomato paste and cook, stirring for 30 seconds, to toast. Add white wine and scrape bottom of the pan with a spoon. Add oxtail to the pan, then add cherry tomatoes, beef stock and herbs. Season. Cover tightly with foil and braise in the oven for 3-4 hours or until meat is falling off the bone. Remove from the oven and shred the meat from the bones. Discard bones. Transfer oxtail mixture to a large saucepan. Place over high heat and bring to the boil. Simmer, skimming any fat that rises to the surface, for 8-10 minutes or until thickened. Season to taste.

Step 4

Meanwhile, fill a large saucepan three-quarters full of water and bring to the boil. Cook pasta for 6-7 minutes or according to packet instructions. Drain. Add pasta to oxtail sauce, season and stir to combine. Divide among bowls and scatter with parmesan, extra oregano and tarragon leaves to serve.