This recipe (the second one on the page), from Skye Gyngell, is pretty good. I assumed it was an error when it called for 30g of chopped tinned tomatoes, because what would be the point? and added a whole can.
Is it better than our usual meat sauce? I don't think so. One of Paul's many virtues is that he makes a really amazing meat sauce, so it's pretty hard to beat. The oxtail did its slow-cooked thing and fell to delicious gelatinous threads, but I just wasn't convinced.
Still, if you happen to have an oxtail lurking in the freezer, you really could do worse. Especially at this time of year when it is quite nice to have the stove on for about 4 hours.