Fist time making a oxtail ragu. Does the technique of refrigerating the end sauce and remove the fat one day later works well with a tomate sauce base? Is it needed?

I have removed fat from chicken stock before by refrigerating it.

Want to make a oxtail ragu to eat with some pasta but i have no idea how oily the end dish will become

The recipe is just a basic one

Brown meat

Mirepoix go in

Deglase with wine

Tomatoes go in, water or stock and slow cook till meet is tender

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