Coda alla Vaccinara (Braised Oxtail)

I followed this recipe only through the first four of five total steps. The first four steps are a basic braise (and it smells wonderful as it cooks) and step five adds additional celery and continues braising another 30-60 minutes. I had fully intended to do step five until that wonderful rich aroma persuaded me to make a mid-course correction and turn it into a pasta sauce. So I skipped the additional celery, pulled the meat off the oxtail and added it to the pot, and skimmed some of the fat. And it was tossed with linguine although I do wish I'd had some paparadelle on hand instead. It stands up to a robust red wine too.