Homemade Tomato Sauce With Beef Bones Recipes

HOMEMADE TOMATO SAUCE WITH BEEF BONES AND BONE MARROW

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed pan with parchment paper. Use one 7 oz can of tomato paste and brush the paste evenly on the beef and marrow bones.
• Roast the bones in the oven for 20-30 minutes. Don't allow them to get too black. Remove the pan and set aside.
• In a medium dutch oven, combine the tallow, minced garlic, and diced onion. Saute until onions are clear.
• To the dutch oven, add the tomatoes, 2 C. of water, the remaining 7 oz can of tomato paste, dried herbs, salt and pepper. Add the roasted beef & marrow bones as well as the beef fat drippings from the roasting pan.
• Simmer the sauce for 2-3 hours on low/medium. Then remove the bones and set aside.. they can be used for bone broth (do not toss!)
• Remove the pot from the heat. Use your immersion blender to blend the sauce until it's at your desired preference (smooth or semi-smooth). Pour into pint size, wide mouth Ball or Kerr jars.
• Freeze for up to 3 months.

ALL DAY VERSATILE SAUCE

Steps:

• In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
• Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
• Before serving, remove neck bones and discard.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)

Steps:

• Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
• Add the garlic, sauté 1 minute.
• Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
• OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
• Sauté until tender or until the wine is reduced by half.
• Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
• Heat over medium-low heat to simmering.
• Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.

HOMEMADE TOMATO SAUCE WITH BEEF BONES

Steps:

• Roast the beef bones in a 350°F oven for 45-60 minutes.
• While the bones are roasting, sauté the chopped onion in olive oil or tallow over low heat. When the onion begins to become translucent, add the minced garlic and sauté a minute or two longer.
• Add the remaining ingredients, including the roasted bones when they are done, making sure to add every last drop of drippings from the pan to the tomato sauce.
• Simmer slowly for several hours. The gelatin from the bones and the chicken feet will help to thicken the tomato sauce and give it wonderful flavor.

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.