A meal to impress someone you love with (hint, hint)
3 teaspoons finely chopped rosemary, divided12 ounces strozzapreti or other short pastaPreheat oven to 350°. Season oxtails with salt and pepper. Heat 2 Tbsp. oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15–18 minutes; transfer to a bowl.Cook vegetables in same pot, stirring often, until soft, 5–7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 tsp. rosemary.
Meanwhile, toss breadcrumbs with remaining 2 Tbsp. oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5–7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 tsp. rosemary in a medium bowl. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente . Drain pasta, reserving 1½ cups pasta cooking liquid.
Bring ragù to a simmer over medium-high heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.
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