I don’t have a drop of Italian blood in me. My Aunt B, who is now 90, learned to cook from her Italian mother-in-law. She is a fantastic cook and her sauce is superb. An Italian friend of mine calls her ‘Aunt Meatball’ because he thinks her cooking is so authentically Italian. Aunt B’s secret? She would not dream of making tomato sauce without beef bones and bone marrow.
Why Beef Bones and Bone Marrow in Tomato Sauce?
Is it worth the trouble to put beef bones and marrow in homemade tomato sauce? Absolutely!
First of all, beef bones and marrow give sauce a rich flavor that just can’t be accomplished any other way.
Secondly, beef bones help to thicken your sauce. If you’ve ever made beef broth and let it cool you’ll notice that it becomes gelatinous. That’s because beef broth is rich in collagen, and that same quality helps it to thicken tomato sauce.
And most importantly, you get all the benefits of consuming bone broth in your delicious tomato sauce. Tradition tells us that broth is nourishing. Made from beef bones and bone marrow, science has assured us that it is rich in collagen, vitamins, minerals and amino acids.
I also grow Amish Paste tomatoes, which are great for sauce, but I use whatever I have on hand. These homegrown German Pink tomatoes are so tasty!
Here’s how I make mine; it’s almost as good as Aunt B’s.
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Homemade Tomato Sauce With Beef Bones
Ingredients
- 3 - 4 beef bones with marrow
- 3 tablespoons olive oil or beef tallow
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 - 3 chicken feet optional
- 2 quarts home canned tomatoes strained through a food mill
- 7 ounces organic tomato paste
- 3 tablespoons dried oregano
- 3 tablespoons dried basil
- 3 tablespoons dried parsley
- 1/4 teaspoon nutmeg
- 2 teaspoons sea salt
- pepper to taste
Instructions
- 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.
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Agi says
I use bones also. I save up bones from steaks, lamb chops, spare ribs, etc. and freeze them. Then when I make sauce or a quick soup I toss them in. They add so much flavor!
Susan says
That’s a great idea. I always save my chicken bones, but don’t always think of saving just a steak bone.
Heather Lynn says
What a smart idea to save the bones from steaks and chops and things! I always throw them away wishing there was something I could do with them. DUH! Why didn’t I think of that before? Thanks, Agi!
Nan says
It really makes sense to use bones in something like tomato sauce. The acidity of the tomatoes is going to draw the minerals out of the bones making if even more nutrient dense! When making bone broth, for example, you always want to add a splash of vinegar or wine to make it more mineral-rich. I do this with chicken bones and they actually do get soft if you simmer them long enough!
Susan says
Hi Nan! Thanks for visiting. You make a great point about the tomatoes drawing out the minerals. My chicken bones get soft as well, and then I add them to my compost pile to add minerals there.
Kim says
Won’t the sauce be kind of greasy from fat on the bones?
Susan says
I don’t find the sauce overly greasy at all. But remember, fat from a good source like grass-fed beef is healthy!!!
Malenita says
I am sad to tell you that the Bionaturae jars also have BPA – look in the lid. That white stuff is BPA. The only way I know to avoid nasty stuff is to can your own using Weck jars.
Susan says
Thank you for the information; I didn’t realize that. I’m happy to say that the paste is not touching the lid when I open it, but I will look for another source.
Enrique says
https://www.npr.org/sections/health-shots/2018/02/23/588356360/plastic-additive-bpa-not-much-of-a-threat-government-study-finds
Kristen @ Smithspirations says
Wow! I never thought to simmer marrow bones with the tomatoes to make sauce! This probably wouldn’t work for water bath canning though, would it? I still think it sounds fabulous!
Susan says
You know, I don’t have any experience with canning anything with meat, so I wouldn’t want to give any recommendations. But, yes, the sauce is wonderful!!!
heathlyn says
I make my tomato sauce in the oven,chop up tomatoes,onions,celery,carrots,garlic .diced sweet peppers,a shot of French’s hot sauce, italian seasonings (make my own seasoning with basil,cilantro,parsley),fresh ground pepper,into a roasting pan,sprinkle with EEVO and leave cook on low until mushy.Whiz in a blender or moulinex. I usually make it in large bunches (there are only two of us) and can it or freeze it in two serving packages.After whizzing you can serve it as a soup,a base for bisque-just add cream and seafood!If i pick up a tray of tomatoes in the mark down I can quickly use them up!
I love the oven idea,less supervision required,hubby has a problems with skins so whizzing helps with that but leaves fiber!
Susan says
I often do this as well!
Enrique says
What is EEVO?
Susan Vinskofski says
Enrique, I think she means EVOO – extra virgin olive oil.
Carol J. Alexander says
The health benefits of adding bones and chicken feet cannot be found anywhere else. Bravo to you (and your Aunt B.) for adding them. Thanks for sharing at the HomeAcre Hop. Come back and see us this week: http://everythinghomewithcarol.com/self-sufficient-homeacre-hop/
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KarenKooks says
I used the left over prime rib bones from our Christmas dinner and put them in this sauce recipe. Put in my crockpot for 7 hours on low and went to work. Came home to the best pasta sauce I have ever eaten. Perfect ratio of seasoning. Will never make it any other way again!
Susan Vinskofski says
Well that makes my heart happy; thank you for letting me know!!!
Dani says
I made this the other day it taste AWESOME! i will try adding the nutmeg next time and maybe even a few shreds of carrots I read in the above comments thanks again for the recipe
Susan Vinskofski says
So glad you enjoyed it!