Italian
Spaghettoni with Ossobuco alla Toscana
by Michele e Lorenzo · 59.4K subscribers on YouTube
A rich first course where ossobuco (braised veal shank) is cooked with tomato, wine, and herbs, then paired with thick spaghettoni pasta.
- Cook
- 1h 30min
- Difficulty
- medium
Ingredients
9 items- 300 gSpaghettoniThick spaghetti
- 500 gOssobucoVeal shank cross-cut
- 1 pcsOnionOnion, finely chopped
- 20 gButterButter for browning
- 200 gTomato PassataTomato puree
- 1000 mlWaterOr broth
- Red WineA glass (about 120 ml) for deglazing
- 1 pcsBay LeafBay leaf
- SaltTo taste
Method
- Flour the ossobuco and brown it in butter with a pinch of salt.
- Finely chop the onion.
- Return the ossobuco to the pan, deglaze with a glass of red wine.
- Add tomato puree, water (or broth), and a bay leaf. Simmer for 1.5 hours.
- When the ossobuco is tender, remove the meat from the bone and chop it with a knife.
- Cook the spaghettoni in boiling salted water until al dente.
- Drain the pasta and finish cooking it in the pan with the ossobuco sauce.
- Taste and serve.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
