Sunday Meat Sauce with Orecchiette - white bread

Method

• 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