Easiest Way to Make Fresh Is Best Chicken Neck

Penne Pasta With Simple Beef Neck Sauce

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Recipe Summary Penne Pasta With Simple Beef Neck Sauce

This recipe does take a long time, but requires very little effort, and you'll be rewarded with a wonderful, richly-flavored sauce. The hardest thing will be getting some neck bones, but a quick conversation with your friendly neighborhood butcher should be all you need. You can use any prepared tomato-based pasta sauce in place of the tomato sauce, if desired.

Ingredients | Fresh Is Best Chicken Neck

3 pounds beef neck bones

1 onion, cut into chunks

3 cups tomato sauce, or more to taste

1 cup water, or more as needed

1 tablespoon chopped fresh parsley, or to taste

1 tablespoon chopped fresh oregano, or to taste

1 pinch red pepper flakes, or to taste

salt and freshly ground black pepper to taste

1 pound penne pasta, or to taste

¼ cup grated Parmesan cheese, or to taste

Directions

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.

Info | Fresh Is Best Chicken Neck

prep: 20 mins cook: 7 hrs 10 mins total: 7 hrs 30 mins Servings: 8 Yield: 8 servings

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