Recipes

Steakhouse Spaghetti Marinara

  • Serves

    serves 8

ARIANA LINDQUIST

Chefs at Omaha's Piccolo Pete's flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones. This recipe first appeared in our August/September 2013 Heartland issue with the story Here's the Beef.

Ingredients

  • 14 cup olive oil
  • 1 lb. beef shank bones, trimmed
  • 14 lb. raw steak trimmings (ask your butcher for this)
  • 1 pork neck bone
  • 10 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 12 cup tomato paste
  • 3 12 tbsp. sugar
  • 2 tsp. celery seeds
  • 4 sprigs basil
  • 3 (28-oz.) cans crushed tomatoes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. spaghetti
  • Grated Parmesan, for serving

Instructions

Step 1

Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, cook bones and steak trimmings until browned, 7–9 minutes. Transfer to a plate. Add garlic and onion; cook until golden, 6–8 minutes. Add tomato paste; cook until slightly caramelized, about 3 minutes. Add sugar, celery seeds, basil, tomatoes, bay leaves, salt, and pepper; boil. Reduce heat to medium-low; add bones and trimmings. Cook, until sauce is reduced by 1⁄3, about 1 hour. Discard bones, trimmings, basil, and bay; shred any meat, if possible, and add to sauce.

Step 2

Bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain and divide among serving bowls; ladle with sauce. Sprinkle with Parmesan.

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