Steakhouse Spaghetti Marinara
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.
- 1⁄4 cup olive oil
- 1 lb. beef shank bones, trimmed
- 1⁄4 lb. raw steak trimmings (ask your butcher for this)
- 1 pork neck bone
- 10 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1⁄2 cup tomato paste
- 3 1⁄2 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
- 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.
- 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.