Chef Rocco Whalen shows us how to make pasta sauce!
--6 beef, lamb or pork shanks: seasoned with salt and pepper and braised in 1 bottle red wine (3 cups, shallots, carrots, celery & onions) for 3 hours at 325 degrees or for 8 hours in your crock-pot set at medium heat. Reserve the veggies to re-incorporate back into the red sauce)
--Pull apart the braised meat with hands after they cool and then reintroduce the meat to your favorite recipe for red sauce.
--Toss with pasta (a favorite of mine is pappardelle or fettuccini) Toss the braised meat with 1/3 cup fresh basil, 1/8 cup oregano & 1 tbsp of butter right before introduction to the pasta.