Oxtail Ragù with Semolina Gnocchi

Heat olive oil in a large heavy pot over medium-low heat. Add finely minced onion, carrot, and celery; cook 8–10 minutes until soft and translucent.

Pat oxtail dry, season with salt and pepper. Increase heat to medium-high; brown meat in batches 4–5 minutes per side. Remove and set aside.

Return oxtail to pot. Add garlic, rosemary, tomato paste, and wine vinegar; stir well. Pour in wine and 600 g whole milk; bring to a gentle simmer.