2 tablespoons olive oil
5 pounds trimmed oxtails, cut into 2-inch lengths
Salt and freshly ground pepper
2 cups dry red wine
2 cups beef stock or canned low-sodium broth
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
2 celery ribs, coarsely chopped
1/4 cup finely grated unsweetened chocolate (about 1/2 ounce)
1 tablespoon tomato paste
2 bay leaves
1/2 cup pitted prunes (about 4 ounces)
1/2 pound pancetta, cut into 1/2 -inch dice
1 1/4 pounds pearl onions, blanched and peeled
Cooked pappardelle or wide noodles