Preheat oven to 350 degrees. Season the oxtails with salt and pepper. Heat oil in an oven safe braising dish (Dutch oven) over medium high heat. When it shimmer add the oxtails and brown on all sides.
Make a sachet with thyme, bay leaf, peppercorns, and coriander. Remove the oxtails from the pan and add the onion, garlic, and carrot. When the vegetables have some color add the tomatoes and bourbon. Add 4 cups of water, sachet, and other spices. Add the oxtails back to the pan and bring to a simmer.
Cover and place in the oven for 3 hours or until the meat is fall off the bone tender. Remove the oxtails from the pan. Skim off all the fat. Add the other 4 cups of water, scrapping the fond from the bottom and sides of the pan. Bring to a simmer over medium heat.
Remove the oxtail meat from the bones and shred. Add the bones to the cooking liquid and reduce by 1/2. Remove the bones and sachet. Blend the liquid until smooth. There should be 2 1/2-3 cups of sauce. Add the meat to the sauce and keep warm while cooking the pasta.