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Nutrition Facts
Serving Size 522 g
(Approx. 6 Servings)
Amount Per Serving
Calories 670 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 10 g 50%
Trans Fat 1.5 g
Cholesterol 105 mg 35%
Sodium 170 mg 7%
Total Carbohydrate 57 g 19%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 42 g
Vitamin A 60% Iron 35%
Vitamin C 6% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta Bolognese
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

1 Lb beef shank
2 Lb grass fed ground beef
1 Tbsp olive oil
1 cup(s) carrots, finely diced
3/4 cup(s) onion, finely diced
3/4 cup(s) celery, finely diced
1 Tbsp garlic
28 Oz San Marzano Crushed Tomatoes
3 Oz tomato paste
2 cup(s) water
1 cup(s) red wine
17 .6000 Oz Central Market Millerighe Bronze Cut Pasta, cooked according to package directions
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In a cast iron or heavy bottom Dutch oven sear the beef shanks for approximately 4 to 5 minutes per side over medium high heat. Then remove from pan and set aside.
Add ground beef to pan and brown well. I prefer to do this in batches. Remove from pan and set aside
Next add olive oil, carrots, onion, celery, and garlic. Reduce heat to medium and sweat the aromatics until translucent.
Add tomatoes, paste, water and wine to the pot followed by the beef and bring to a simmer.
Allow sauce to simmer for a minimum of 60 minutes. Remove shanks from the sauce. Spoon marrow from the bone and stir into sauce and chop the beef.
Toss pasta and sauce together and serve with basil and shredded cheese.


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