Beef Shank and Sausage Rag with Whole Grain Spaghetti

Beef Shank and Sausage Rag with Whole Grain Spaghetti
Photo by Antonis Achilleos

Ingredients

  • 1 teaspoon dried crushed red pepper
  • 2/3 cup (packed) freshly grated Parmesan cheese
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried oregano
  • 1 750-ml bottle dry red wine
  • 1 ½ pounds multi-grain or whole grain spaghetti
  • ½ cup fresh Italian parsley
  • + 8 more ingredients
    • 2 pounds hot Italian sausages, casings removed
    • 3 tablespoons olive oil
    • 8 large cloves garlic
    • 5 cups onions
    • 2 28-ounce cans diced tomatoes in juice
    • 3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone
    • 3 tablespoons extra-virgin olive oil
    • 4 fresh bay leaves

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 bac...

View full recipe at Epicurious

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