PENNE PASTA WITH SIMPLE BEEF NECK SAUCE

Penne Pasta with Simple Beef Neck Sauce image

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.

Provided by Chef John

Categories Pasta and Noodles Pasta by Shape Recipes

Time 7h30m

Yield 8

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 543.7 mg, Sugar 6.2 g