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1
Soak the bread in the milk until the liquid is absorbed, about 8 minutes.
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2
Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste.
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3
Add the soaked bread and mix with your hands until combined.
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4
Form into 16 meatballs.
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5
Heat the olive oil in a heavy-bottomed pot over medium heat.
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6
Add the meatballs and cook, turning, until browned on all sides, about 10 minutes.
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7
Transfer to a paper-towel-lined plate.
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8
Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes.
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9
Transfer the meats to a large bowl.
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10
Add the onion and smashed garlic to the pot and fry until soft, about
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11
4 minutes.
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12
Crush the tomatoes into the pot with your hands and pour in the juices.
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13
Stir in the tomato paste, season with salt and pepper and cook 5 minutes.
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14
Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully.
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15
Bring to a low boil, stir, then reduce the heat to low.
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16
Cover and simmer 2 hours, or until the shin meat is very tender.
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17
Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes.
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18
Transfer all the meats with a slotted spoon to a bowl and cover with foil.
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19
Simmer the sauce to thicken, about 20 minutes.
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20
Discard the bay leaves.
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21
Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs.
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22
Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat.
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23
Garnish with parmesan, if desired.
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24
Photograph by Marcus Nilsson
