Pasta With Meaty Bones Recipes

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

Steps:

• 1. Season Neck Bones with spices of your choice. I used minced onion, granulated onion & garlic Powder, kosher salt, coarse Black pepper, sumac (or lemon zest) 2 bay leaves, and cook until meat falls off the bones. Allow to cool and remove all visible fat from pot. (I COOKED ONE DAY & REHEATED THE NEXT DAY) Then reheat, and remove meat from the bones when it has had time to cool enough to handle. SAVE THE MEAT TO BE ADDED TO THE SAUCE.
• 2. Chop the onions and peppers.
• 3. Add the oil to a large skillet, and heat over low heat.
• 4. Add the chopped onions and peppers to skillet along with the minced garlic, then allow to cook over medium low heat.
• 5. Next add the diced tomatoes & tomato paste & stir to blend mixture together.
• 6. Then add the dry spaghetti sauce, and stir to blend. Cook slowly over low heat stirring as you go to prevent sauce from sticking.
• 7. Now add nutmeg, Italian seasoning, garlic powder if desired, & salt and pepper to taste, and stir to blend and continue cooking over low heat about 15 minutes.
• 8. Next add the jarred Spaghetti sauce, stir to mix well and continue cooking.
• 9. Remove meat from bones while sauce is cooking.
• 10. Add the meat to the sauce mixture, and then add the precooked frozen meat balls. Continue cooking slowly, stirring occasionally to prevent sticking.
• 11. Add grated parmesan cheese, and stir to blend into sauce. Cook for a total of about 1 1/2 to 2 hours, or longer if you have the time, but REMEMBER TO STIR TO PREVENT SAUCE FROM STICKING.
• 12. COOK PASTA ACCORDING TO DIRECTIONS. Then spoon onto a serving platter.
• 13. Add Meaty pasta sauce and extra grated cheese if desired. Serve with your favorite garlic bread, and tossed salad if desired.

Steps:

• Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper.
• When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies.
• Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

Steps:

• Put the olive oil in a saucepan over medium heat. After a minute, add the chiles if you like and cook for about 30 seconds. Add the veal shank and raise the heat to medium-high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic and salt and pepper to taste.
• When the garlic has softened a bit, crush the tomatoes and add them along with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
• Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, scoop out any marrow, chop the meat coarsely, and return the meat to the sauce (discard the bone). Remove and discard the chiles.
• Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.
• Variations
• Pasta with Ribs: This is one of the best ways to use a small amount of meat in a highly satisfying way. Substitute 6 to 8 meaty spareribs for the veal shank (you can even use a couple more). The cooking time may be a little shorter. Serve the pasta topped with sauce along with a couple of ribs on the side.
• Carrots make a nice addition to this sauce; add about a cup, cut into chunks, along with the tomatoes. Some chopped onion won't do any harm either.

Steps:

• Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
• If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.

Steps:

• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.