Penne Pasta with Simple Beef Neck Sauce recipe

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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
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

242.8 calories
carbohydrate: 47.8 g
cholesterol: 2.2 mg
fat: 2.2 g
fiber: 3.5 g
protein: 9.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 543.7 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread neck bones and onions out in the bottom of a roasting pan.

  2. Roast in the preheated oven until bones are browned and caramelized, 45 minutes.

  3. 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.

  4. Stir parsley, oregano, red pepper flakes, salt, and ground black pepper into tomato sauce mixture, simmer until flavors combine, 10 to 15 minutes.

  5. 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.

  6. 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.

Recipe Yield

8 servings

Recipe Note

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.

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