2 pounds sausage sweet italian hot halved (half , half )
6 servings kosher salt and pepper freshly ground
0.5 cup milk
0.3 cup olive oil extra-virgin
1 medium onion quartered
1 pound orecchiette pasta
0.8 cup parmesan cheese grated plus more for garnish
84 ounce san marzano plum tomatoes canned
12 ounce tomato paste canned
3 slices bread white toasted cut into 1/4-inch pieces
Equipment
bowl
pot
aluminum foil
slotted spoon
Directions
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.
