Ingredients Jump to Instructions ↓

  1. 3 slices white bread, toasted and cut into 1/4-inch pieces

  2. 1/2 cup milk

  3. 3/4 pound ground beef

  4. 3/4 pound ground pork

  5. 1 large egg, lightly beaten

  6. 3/4 cup grated parmesan cheese , plus more for garnish

  7. 10 cloves garlic ;

  8. 2 minced,

  9. 8 smashed

  10. 1/3 cup fresh parsley, chopped Kosher salt and freshly ground pepper

  11. 1/4 cup extra-virgin olive oil

  12. 2 1/2 pounds bone-in beef shin

  13. 2 pounds Italian sausage (half sweet, half hot), halved

  14. 1 medium onion, quartered

  15. 3 28-ounce cans San Marzano plum tomatoes

  16. 1 12-ounce can tomato paste

  17. 6 bay leaves

  18. 1 pound orecchiette pasta

Instructions Jump to Ingredients ↑

  1. Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley , 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl. Add the onion and smashed garlic to the pot and fry until soft, about 4 minutes. Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes. Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil , stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves. Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan , if desired. Photograph by Marcus Nilsson


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