Pasta With Bones Food

PASTA WITH MEATY BONES

Steps:

• Put the olive oil in a saucepan over medium heat. After a minute, add the chiles if you like and cook for about 30 seconds. Add the veal shank and raise the heat to medium-high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic and salt and pepper to taste.
• When the garlic has softened a bit, crush the tomatoes and add them along with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
• Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, scoop out any marrow, chop the meat coarsely, and return the meat to the sauce (discard the bone). Remove and discard the chiles.
• Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.
• Variations
• Pasta with Ribs: This is one of the best ways to use a small amount of meat in a highly satisfying way. Substitute 6 to 8 meaty spareribs for the veal shank (you can even use a couple more). The cooking time may be a little shorter. Serve the pasta topped with sauce along with a couple of ribs on the side.
• Carrots make a nice addition to this sauce; add about a cup, cut into chunks, along with the tomatoes. Some chopped onion won't do any harm either.

PASTA WITH BONES

Steps:

• Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper.
• When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies.
• Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

BONELESS NECKBONE & MEAT BALL PASTA GRAVY

Steps:

• 1. Season Neck Bones with spices of your choice. I used minced onion, granulated onion & garlic Powder, kosher salt, coarse Black pepper, sumac (or lemon zest) 2 bay leaves, and cook until meat falls off the bones. Allow to cool and remove all visible fat from pot. (I COOKED ONE DAY & REHEATED THE NEXT DAY) Then reheat, and remove meat from the bones when it has had time to cool enough to handle. SAVE THE MEAT TO BE ADDED TO THE SAUCE.
• 2. Chop the onions and peppers.
• 3. Add the oil to a large skillet, and heat over low heat.
• 4. Add the chopped onions and peppers to skillet along with the minced garlic, then allow to cook over medium low heat.
• 5. Next add the diced tomatoes & tomato paste & stir to blend mixture together.
• 6. Then add the dry spaghetti sauce, and stir to blend. Cook slowly over low heat stirring as you go to prevent sauce from sticking.
• 7. Now add nutmeg, Italian seasoning, garlic powder if desired, & salt and pepper to taste, and stir to blend and continue cooking over low heat about 15 minutes.
• 8. Next add the jarred Spaghetti sauce, stir to mix well and continue cooking.
• 9. Remove meat from bones while sauce is cooking.
• 10. Add the meat to the sauce mixture, and then add the precooked frozen meat balls. Continue cooking slowly, stirring occasionally to prevent sticking.
• 11. Add grated parmesan cheese, and stir to blend into sauce. Cook for a total of about 1 1/2 to 2 hours, or longer if you have the time, but REMEMBER TO STIR TO PREVENT SAUCE FROM STICKING.
• 12. COOK PASTA ACCORDING TO DIRECTIONS. Then spoon onto a serving platter.
• 13. Add Meaty pasta sauce and extra grated cheese if desired. Serve with your favorite garlic bread, and tossed salad if desired.