Heat olive oil in large dutch oven. Add chopped aromatic vegetables, and saute until the onions are translucent and fragrant. Add ox tails and brown on all sides. This should take about 15-20 minutes.

When the tails are browned, add the fresh herbs, wine, tomato paste and tomatoes. Stir so that the tails are all covered, and cover the pot and cook for at least three hours on low heat.

Taste for seasoning, then add worcestershire, salt and pepper. Add the onion pieces and baby carrots and continue to cook another hour and a half to two hours.

Serve with penne pasta.

Even better the next day!