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1
Preheat oven to 350F.
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2
Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes.
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3
Set aside.
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4
Heat 2 tablespoons oil in large oven-proof pot over medium heat.
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5
Add sausage.
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6
Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes.
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7
Using slotted spoon, transfer sausage to large bowl.
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8
Add 1 tablespoon oil to pot.
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9
Sprinkle beef shanks with salt and pepper.
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10
Add to pot and saute until brown, about 6 minutes per side.
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11
Transfer shanks to bowl with sausage.
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12
Add onions to pot and saute until brown and tender, scraping up browned bits, about 10 minutes.
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13
Return shanks, sausage, and any accumulated juices to pot.
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14
Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds.
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15
Bring to simmer.
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16
Cover pot and place in oven.
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17
Braise until shanks are very tender, about 2 1/2 hours.
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18
Transfer shanks to work surface.
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19
Cut meat off bones and dice.
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20
Discard bones.
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21
Tilt pot.
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22
Spoon off fat from surface of pan juices.
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23
Return diced shank meat to pot.
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24
Simmer until liquid is reduced enough to coat spoon, about 10 minutes.
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25
Season ragu to taste with salt and pepper.
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26
DO AHEAD: Can be made 2 days ahead.
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27
Cool slightly.
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28
Chill uncovered until cold, then cover and keep chilled.
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29
Rewarm over medium heat, stirring occasionally, before continuing.
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30
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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31
Drain pasta; transfer to large bowl.
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32
Add oil and toss to coat.
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33
Add cheese and parsley; toss to coat.
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34
Season pasta with salt and pepper.
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35
Divide pasta among 12 shallow bowls.
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36
Ladle ragu over and serve.
