bone marrow

Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs

Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais Recipe by Tasty

yellow onion, diced

garlic,

red pepper flake

tomato paste

tomato,

red wine

whole milk ricotta cheese

oz pork

ground beef

fresh basil, chopped

fresh oregano, chopped

fresh sage, chopped

fresh rosemary, chopped

fresh flat-leaf parsley, chopped

extra virgin olive oil

¼ cup bone marrow, chopped

oz spaghetti, cooked

parmesan cheese

breadcrumbs,

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In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.

Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.

To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.

Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.

Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.

Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.

In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.

Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.

Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).

Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.

Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.

Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.

Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.

Add cooked spaghetti to the finished sauce and toss to coat.

Serve garnished with toasted breadcrumbs and grated Parmesan cheese.

https://vid.tasty.co/output/33643/mp4_640x640/1496943252

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

star anise

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

This roasted bone marrow is a cinch to make. Sprinkle it with salt and roast until rich, unctuous, and irresistible. Simply the best. Here's how to make it.

Roasted Bone Marrow

Coarse sea salt

Brine

Fill a large bowl halfway with ice water and add 1 teaspoon coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.☞TESTER TIP: Some testers have asked us, &quot;Do I need to soak the bones?&quot; The answer is yes. This removes the blood and any impurities from the marrow.

Drain

Drain the bones, cover, and refrigerate until you&#39;re ready to roast the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

Preheat

Roast

Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.

Serve

Serve the roasted bone marrow immediately with spoons for scooping.

Korean ox tail bone marrow soup is full of collagen. All you need to do is to add water and simmer for hours. Serve with rice and kimchi.

Korean Ox Tail Bone Marrow Soup

lbs ox tail bones

water

salt and pepper

chopped green onion

Soak the ox tail bones in cold water for 1 hour, changing the water half way.

Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.

Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.

Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.

Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.

You can simmer the bones again for the third time if you wish. Follow the same step.

When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.

To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.

A nutritious and tasty beef bone based soup.

Bone Marrow Soup

c red lentils

marrow bone (beef (cut in half or whole) preferably grass fed, organic)

tsp sea salt (more as needed, to taste)

barley

Tbsp olive oil (good quality)

onion (large, organic)

celery (organic)

carrots (medium to large, organic)

rutabaga (small to medium)

¼ tsp black pepper

Tbsp Italian parsley (fresh, chopped)

Sort and rinse the red lentils and place in bowl and cover with water. Set aside.

Put the water on the stove in a large pot or Dutch oven over medium heat, then add the marrow bone. Add the salt and bring to a boil.

Once the water starts to boil, remove the scum and reduce the heat so that the bone broth is simmering. Rinse the barley, and add to the pot.

Meanwhile, chop the onion, celery, carrots and rutabaga into similar sized pieces. In a large sauté pan over medium heat, add the olive oil and and then the chopped vegetables.

Sauté, stirring often, adding a sprinkle of salt. Do not brown the vegetables. After about 8-10 minutes, ladle some of the broth to cover the veg, without any barley, and continue to cook. Cover and simmer until the vegetables are cooked through.

While the vegetables are cooking, drain the red lentils and add to the pot of broth. Stir well and continue to simmer.

When the vegetables are ready, place in a blender or container and blend until smooth. Add the puréed vegetables to the pot of marrow bone soup. Stir and continue to simmer. The soup should simmer for about one and a half hours in total.

Taste for salt, adding as needed, along with freshly grated black pepper, fresh parsley. Remove from heat when ready. See notes for the bone marrow.

Serve hot, adding extra parsley into individual bowls, if desired.

I made this and it’s super yummy but do you think there’s really 609 mg sodium in one bowl of the soup? Curious how those numbers came about. Thanks!

I was so excited to see this recipe in my inbox! I love bone marrow, but haven't had it since I was a kid. I had to request the bones at my butcher, but it was worth it!

This looks fabulous and love everything about this recipe, Christina. Love also how you're bringing back the old recipes that are full of flavour and healthy too. I never tried this in Scotland - been missing out!

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