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.
Yield: serves 8
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 1 lb. beef shank bones, trimmed
- <sup>1</sup>⁄<sub>4</sub> lb. raw steak trimmings (ask your butcher for this)
- 1 pork neck bone
- 10 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup tomato paste
- 3 <sup>1</sup>⁄<sub>2</sub> 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.
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