Steakhouse Spaghetti Marinara
Chefs at Omaha's Piccolo Pete's flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones.
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Cooking tools:
- Ladle
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Plate
- Serving bowl
- Stove
Ingredients
- 1⁄4 cup olive oil
- 1 lb. beef shank bones, trimmed
- 1⁄4 lb. raw steak trimmings (ask your butcher for this)
- 1 pork neck bone
- 10 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1⁄2 cup tomato paste
- 3 1⁄2 tbsp. sugar
- 2 tsp. celery seeds
- 4 sprigs basil
- 3 (28-oz.) cans crushed tomatoes
- 2 bay leaves
- Kosher salt
- freshly ground black pepper
- 1 lb. spaghetti
- Grated Parmesan, for serving
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