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Steakhouse Spaghetti Marinara

This Steakhouse Spaghetti Marinara recipe creates a deeply flavorful, slow-simmered sauce using beef shank bones and pork neck bone for a rich, meaty base. It features aromatic vegetables, crushed tomatoes, and a touch of sweetness, served over spaghetti and finished with grated Parmesan. It's a robust, comforting dish perfect for a hearty meal.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Italian
Calories: 4445.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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 and freshly ground black pepper to taste
  • 1 lb. spaghetti
  • Grated Parmesan for serving

Equipment

  • 1 Large Stockpot or Dutch Oven For simmering the marinara sauce
  • 1 Deep skillet or braising pan For browning bones and sautéing aromatics
  • 1 Cutting Board
  • 1 Chef's Knife For chopping garlic and onion
  • 1 Large Pot For cooking spaghetti

Method
 

  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering.
  2. Add beef shank bones and pork neck bone to the pot and sear until deeply browned on all sides, about 8-10 minutes. Remove bones and set aside.
  3. Reduce heat to medium, add steak trimmings, and cook until browned, then remove and set aside with the bones.
  4. Add garlic and onion to the pot, cooking until softened and fragrant, about 5-7 minutes.
  5. Stir in tomato paste, sugar, and celery seeds, cooking for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
  6. Return bones and steak trimmings to the pot. Add basil sprigs, crushed tomatoes, and bay leaves. Stir well to combine.
  7. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 3-4 hours, or up to 6 hours, stirring occasionally, until the sauce is rich and thick and meat on bones is tender.
  8. Remove bones, bay leaves, and basil sprigs from the sauce. Shred any edible meat from the bones and stir back into the sauce. Season with kosher salt and freshly ground black pepper to taste.
  9. Cook spaghetti according to package directions in salted boiling water until al dente.
  10. Serve the marinara sauce over hot spaghetti, garnished generously with grated Parmesan cheese.

Notes

To achieve a truly rich, deep flavor, ensure the beef and pork bones are well-browned before adding other ingredients; this caramelization is crucial for umami. The long, slow simmer is key for developing the sauce's complexity and tenderness in any residual meat on the bones. Taste and adjust seasoning periodically; the sugar helps balance the acidity of the tomatoes, but more or less may be needed depending on the sweetness of your tomatoes. For optimal texture, cook spaghetti al dente and toss with sauce immediately, allowing it to finish cooking slightly within the sauce.