Heat oil over medium-high heat in a heavy-bottomed stockpot. Add the oxtails and brown on both sides. Remove from the oil.
Add the carrots, celery, onions and garlic and cook until the vegetables begin to brown. Add the red wine and oxtails and bring to a simmer, uncovered. Simmer for 30 minutes.
Add the tomato sauce, tomatoes, brown sugar and spices and cook for an additional 2 hours, uncovered, stirring occasionally.
Cover and simmer for 1-1/2 hours more.
Serve a couple of meaty pieces in sauce with pasta and garnish with fresh Parmesan cheese.