Chef John's True Blood Pasta with Beef Neck Sauce Recipe - Penne with Beef Vampire Sauce
Food Wishes Recipes - True Blood Pasta with Beef Neck Sauce Recipe - Penne with Beef Vampire Sauce. Original recipe yields 8 servings.
Ingredients
| 3 pounds | 1.4 kg | beef neck bones |
| 1 | onion, cut into chunks | |
| 3 cups | 720 ml | tomato sauce, or more to taste |
| 1 cup | 240 ml | water, or more as needed |
| 1 tbsp | 15 ml | chopped fresh parsley, or to taste |
| 1 tbsp | 15 ml | chopped fresh oregano, or to taste |
| 1 pinch | red pepper flakes, or to taste | |
| to taste | salt and freshly ground black pepper | |
| 1 pound | 455 g | penne pasta, or to taste |
| 1/4 cup | 60 ml | grated Parmesan cheese, or to taste |
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spread neck bones and onions out in the bottom of a roasting pan.
- Roast in the preheated oven until bones are browned and caramelized, 45 minutes.
- Combine beef and onions, tomato sauce, and water in a large pot; bring to a simmer, reduce heat to low, and simmer, skimming fat and adding water as needed, until meat is falling off the bones, about 6 hours.
- Stir parsley, oregano, red pepper flakes, salt, and ground black pepper into tomato sauce mixture; simmer until flavors combine, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Stir penne and 1/2 of the sauce together in a bowl with some of the Parmesan cheese. Spoon into bowls and top with remaining sauce and Parmesan cheese.