BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
Provided by Jeanne Thiel Kelley
Categories Pasta Tomato Sauté High Fiber Dinner Beef Shank Sausage Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For ragù:
- Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
- Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
- Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.
- For pasta:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.
- Divide pasta among 12 shallow bowls. Ladle ragù over and serve.
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Julia Aguilar
[email protected]I would have liked this recipe more if it had more vegetables.
Kamal Abdullahi
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Linda Higgins
[email protected]I'm not a big fan of beef shank, but I really enjoyed this recipe. The sausage and sauce made it really flavorful.
Arslan Jalil
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and hearty meal.
David McGowan
[email protected]I've made this recipe several times and it's always a hit. It's a great meal for a crowd.
Asif Bodla
[email protected]This is one of my favorite recipes. I make it all the time.
Jeremiah Fox
[email protected]I made this recipe for my family and they loved it. It's definitely a keeper!
Colin Murton
[email protected]I followed the recipe exactly and it turned out perfectly. I'm so glad I tried this!
Louise
[email protected]This recipe was a disaster! The meat never got tender and the sauce was a mess.
immanuel payne
[email protected]I would not recommend this recipe. The meat was tough and the sauce was watery.
Aderonke Animashaun
[email protected]I thought this recipe was just okay. The flavors were a bit bland for my taste.
Neta xyz
[email protected]The sauce was a bit thin for my liking, but I just added a little cornstarch and it thickened up perfectly.
Jangeer Jangeerk
[email protected]This was a bit too spicy for my taste, but I'm sure it would be great for someone who likes a little heat.
MD Abdul Zobbar
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Roblox.lvr.
[email protected]This was a great recipe! I used ground beef instead of sausage and it turned out just as good.
Developer jewel
[email protected]I've made this recipe a few times now and it's always a hit. The leftovers are even better the next day.
SK Mursaleen BHai
[email protected]This beef shank and sausage rag with whole-grain spaghetti was an absolute delight! The meat was fall-apart tender and the sausage added a delicious savory flavor. The sauce was rich and flavorful, and the whole-grain spaghetti held up perfectly. I w