FULL VIDEO RECIPE
- 4 slices of smoked bacon, Roughly Chopped
- Olive Oil
- 250g (1/2lb) Sausage meat
- 2 Carrot
- 2 Celery
- 1 Red Onion
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 5 Cloves Garlic
- Pinch Chili Flakes
- Pinch Fennel Seeds
- 2 Tsps Tomato Puree (Paste)
- 1/2 Venteux Vineyard Cabernet Sauvignon
- 1 Large Tin Tomtoes
- 2kg (4 lb) Beef Shin
- Pappardelle or Rigatoni
Get a pan on medium heat
Add some olive oil and the sliced bacon and cook for a few minutes.
Add the sausage meat and fry for another few minutes, breaking it.
Add the Onion, celery and carrot and cook for about 5 -10 minutes until translucent.
Add the rosemary, thyme, garlic, chili flakes fennel seeds and cook for a few minutes
Add the tomato paste and cook for a 5 minutes
Add the red wine and bring to a gentle boil
Cook until the wine has reduced by half
Add a large tin of tomatoes, Bring to the boil and knock off the heat.
Season the beef shank or shin with salt and olive oil
Seal on a grill or in a separate frying pan. get every side nice and brown.
Add the beef shin (shank) into the tomato sauce.
Cover with a lid and pop in the oven for 4-5 hours until the beef is just melting and falling off the bone.
Once it is cooked
Remove the marrow from the bone add to the sauce and shred the meat into nice big chunks
Cook the pappardelle or other pasta
Add the pasta to the sauce, toss very well to make sure the pasta is coated.
Serve Family Style