Steakhouse Spaghetti Marinara

Name: Steakhouse Spaghetti Marinara
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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

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

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

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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.