A savory, hearty tomato sauce that does not actually contain any meat or sausage, how can this be? Let me tell you all about my secret for the most incredible bone marrow tomato sauce. It is all about bone marrow beef bones!
Bone marrow tomato sauce has so much flavor, you won’t even notice that the sauce doesn’t have many of the usual suspects, like ground beef or sausage, you would usually find in a tomato sauce. It is incredibly rich, which balances out the acidity you get from tomatoes.
When does one find bone marrow, you ask? Well, I typically get mine from Whole Foods. They have them stocked in a freezer near the butcher counter, sold in 2 pound packages. You can also find them at your local butcher. Ask for beef bones with the marrow. I usually buy a pack or two and keep them in my freezer. You never know when the mood will strike to make some delicious bone marrow tomato sauce.
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Bone Marrow Tomato Sauce
Prep Time: 10 minutes
Cook Time: 3 hours
2 tablespoons Olive Oil
½ Yellow Onion, diced
3 Garlic Cloves, minced
2 cans San Marzano Tomatoes, 28 oz. each
2 pounds Beef Bones with Marrow (frozen is ok)
3-5 sprigs of Thyme
1 tablespoon Sugar
Salt & Pepper to taste
Pre-heat oven to 450.
Line a baking sheet with tin foil. Place the beef bones on the sheet and bake for 30 minutes, then set aside.
In a large stockpot, heat the olive oil on medium heat. Add the onions to the pot and cook until translucent. Add the garlic and saute for 1-2 minutes until slightly brown. Be careful not to let the garlic burn.
Add the 2 cans of san marzano tomatoes, thyme, sugar, salt and pepper to the stock pot. Carefully place the roasted beef bones into the stock pot, and cover. Let simmer for 1 hour on medium heat.
After sauce has simmered, remove the lid and remove the beef bones and sprigs of thyme from the sauce. Using a spoon, scrape any bone marrow that has not yet fallen off of the bone into the sauce. The bones can now be thrown away.
Remove the stock pot from the heat. Using an immersion blender, blend together all of the ingredients. You want the sauce to be a smooth consistency.
Once blended, cover the pot and return to low-medium heat. Let the sauce simmer for another hour.
Use the sauce in your favorite dishes right away, or freeze for up to 3 months.