Instructions: Satisfaction (I wont buy the untrimmed kind - way too much fat).

Both of us liked the end result. I confess that I cheated by using a commercial spaghetti sauce - but you can use your own frozen sauce if youre a purist.

1 package trimmed oxtails
1 small onion, diced
olive oil, small amount
1 14-oz can stewed tomatoes
1 28-oz can whole or diced tomatoes
1 14-oz
can red wine (pour wine into stewed tomato can)

1 bottle prepared spaghetti sauce
1 package pearl onions (or you could use frozen)

6 small carrots, cut into 1 1/2" chunks
8 oz package white mushrooms, sliced
Freshly ground black pepper to taste
1/2 to 3/4 pound vermicelli noodles

In a large pot, saute onions in olive oil, stirring frequently. Add oxtails to brown, turning frequently. When no red shows on them, add the stewed and other tomatoes. Use the wine to soak up all tomato residue in both cans, then add wine to the pot. Cook on high heat, stirring, until bubbling, then turn down to simmer. Cook at least three to four hours, frequently stirring and watching the liquid level. When it is getting down to very little, add the prepared spaghetti sauce and a little more wine if needed.

Steam pearl onions to make them easier to peel. Then steam carrots until crisp-tender. To the oxtail stew, add peeled onion, steamed carrots, sliced mushrooms. Bring back to slight boil, then simmer while vermicelli is prepared. Follow directions for boiling water amount on vermicelli package. Add salt and olive oil to boiling water. Add vermicelli, turning to separate strands.Cook until done.

Drain. Serve oxtails and sauce and vegetables over vermicelli in deep spaghetti bowls. Tossed green salad and a chunk of French bread complete the meal.

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