Name: Beef Shank and Sausage Ragù with Whole Grain Spaghetti
Yield: Makes 12 servings
Ingredients: 2 teaspoons fennel seeds; 3 tablespoons olive oil, divided; 2 pounds hot Italian sausages, casings removed; 3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces); 5 cups chopped onions (about 3 large); 2 28-ounce cans diced tomatoes in juice; 1 750-ml bottle dry red wine; 8 large garlic cloves, chopped; 4 fresh bay leaves; 2 teaspoons dried oregano; 1 teaspoon dried crushed red pepper; 1 1/2 pounds multi-grain or whole grain spaghetti; 3 tablespoons extra-virgin olive oil; 2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces); 1/2 cup finely chopped fresh Italian parsley

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Beef Shank and Sausage Ragù with Whole Grain SpaghettiAntonis Achilleos

Beef Shank and Sausage Ragù with Whole Grain Spaghetti* As much as we love eating at old-school red-sauce joints, we're craving the updated regional Italian cuisine were seeing at restaurants across the country. In this dish, instead of marinara, we've got a rich, meaty ragù (a staple in Bologna) made with flavorful bone-in beef shanks and hot Italian sausage. Hearty whole grain pasta is the perfect vehicle for the sauce (and it's a great way to add nutritional value). The long-cooked sauce is the ideal thing to make on a lazy weekend and fills the house with delicious aromas.

Recipe notes

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