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| Penne Pasta with Simple Beef Neck Sauce |
"This recipe does take a long time, but requires very little effort, and you'll be rewarded with a wonderful, richly-flavored sauce. The hardest thing will be getting some neck bones, but a quick conversation with your friendly neighborhood butcher should be all you need. You can use any prepared tomato-based pasta sauce in place of the tomato sauce, if desired."
Ingredients :
- 3 pounds beef neck bones
- 1 onion, cut into chunks
- 3 cups tomato sauce, or more to taste
- 1 cup water, or more as needed
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon chopped fresh oregano, or to taste
- 1 pinch red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- 1 pound penne pasta, or to taste
- 1/4 cup grated Parmesan cheese, or to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 7H30M |
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- Preheat oven to 400 degrees F (200 degrees C). Spread neck bones and onions out in the bottom of a roasting pan.
- Roast in the preheated oven until bones are browned and caramelized, 45 minutes.
- Combine beef and onions, tomato sauce, and water in a large pot; bring to a simmer, reduce heat to low, and simmer, skimming fat and adding water as needed, until meat is falling off the bones, about 6 hours.
- Stir parsley, oregano, red pepper flakes, salt, and ground black pepper into tomato sauce mixture; simmer until flavors combine, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Stir penne and 1/2 of the sauce together in a bowl with some of the Parmesan cheese. Spoon into bowls and top with remaining sauce and Parmesan cheese.
Notes :
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