Slow-Roasted Oxtail Stew With Pancetta

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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

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