PASTA WITH BONES
Provided by Mark Bittman
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 8 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 941 milligrams, Sugar 8 grams
ROASTED MARROW BONES
Steps:
- If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.
PASTA WITH MEATY BONES
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.
NECK BONES (PORK NECK AND NOODLES)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up amid the more elegant dishes on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
Provided by Kim Severson
Categories dinner, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
- Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
- Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
- Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 38 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 12 grams, Sodium 736 milligrams, Sugar 2 grams
SPAGHETTI AND MEATBALLS WITH BONE MARROW SAUCE BY RICHARD BLAIS RECIPE BY TASTY
Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs
Provided by Tasty
Categories Dinner
Yield 6 Servings
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
- Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
- To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
- Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
- Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
- In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
- Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
- Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
- Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
- Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
- Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
- Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
- Add cooked spaghetti to the finished sauce and toss to coat.
- Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 76 grams, Fat 38 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
ONE-PAN PASTA
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
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