Homemade Tomato Sauce made with beef bones including bone marrow – rich in nutrients and a flavor that’s out of this world!
A really good tomato sauce is so hard to come by these days. Jars in store lack a depth of flavor that I like sauce to have. Combining beef bones and bone marrow in your own homemade sauce is out of this world delicious..
Homemade tomato sauce with beef bones and bone marrow requires a little extra effort. But, rest assured it is definitely worth the extra step! It gives the sauce a depth of flavor that is really hard to find anywhere else.
Is it worth the extra time?
For sure ~ bones and marrow infuse this rich flavor into the sauce that can’t be done any other way. Not only does it give the sauce an incredible depth in flavor, beef bones help to thicken your sauce.
Bone broth becomes gelatinous once cool – that collagen is the same item that helps to thicken tomato sauce. Not to mention you will get all of the benefits of incorporating nourishing bone broth in your food.
Rich in minerals and amino acids, it’s definitely a no-brainer – great for the gut and delicious in flavor. Win win, right?!
Homemade Tomato Sauce with Beef Bones and Bone Marrow
Using beef bones in tomato sauce is as easy as roasting the bones prior to simmering the sauce.
To roast the bones, preheat your oven to 400 degrees F. Line a rimmed pan with parchment paper. Use one 7 oz can of tomato paste and brush the paste evenly on the beef and marrow bones. The tomato paste is the acidic medium that will help draw out even more collagen from the bones as they are roasting.
(While not required, I have roasted beef bones with and without – and I much prefer using that extra can of sauce.)
Roast those bones in the oven for 20-30 minutes. Don’t allow them to get black.. so keep a close eye on them. Once roasted, set aside.
In a medium dutch oven, combine the tallow, minced garlic, and diced onion. Saute until onions are clear.
To the dutch oven, add the tomatoes, 2 C. of water, the remaining 7 oz can of tomato paste, dried herbs, salt and pepper. Add the roasted beef & marrow bones as well as the beef fat drippings from the roasting pan.
Simmer the sauce for 2-3 hours on low/medium. Then remove the bones and set aside.. they can be used for bone broth (do not toss!)
Remove the pot from the heat. Use your immersion blender to blend the sauce until it’s at your desired preference (smooth or semi-smooth). Pour into pint size, wide mouth Ball or Kerr jars. Freeze for up to 3 months.
Homemade Tomato Sauce with Beef Bones and Bone Marrow
Ingredients
- 4-5 ea beef bones knuckle bones, bone marrow, rib bones
- 2 cans tomato paste preferably organic, 7 oz each
- 2 Tbsp beef tallow
- 2 Tbsp garlic minced
- 1 ea onion diced
- 2 quarts tomatoes diced
- 2 Tbsp basil dried
- 1 Tbsp thyme dried
- 2 Tbsp parsley dried
- 2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400 degrees F. Line a rimmed pan with parchment paper. Use one 7 oz can of tomato paste and brush the paste evenly on the beef and marrow bones.
- Roast the bones in the oven for 20-30 minutes. Don't allow them to get too black. Remove the pan and set aside.
- In a medium dutch oven, combine the tallow, minced garlic, and diced onion. Saute until onions are clear.
- To the dutch oven, add the tomatoes, 2 C. of water, the remaining 7 oz can of tomato paste, dried herbs, salt and pepper. Add the roasted beef & marrow bones as well as the beef fat drippings from the roasting pan.
- Simmer the sauce for 2-3 hours on low/medium. Then remove the bones and set aside.. they can be used for bone broth (do not toss!)
- Remove the pot from the heat. Use your immersion blender to blend the sauce until it's at your desired preference (smooth or semi-smooth). Pour into pint size, wide mouth Ball or Kerr jars.
- Freeze for up to 3 months.
Notes
- In lieu of tallow, use olive oil.
- Make every effort to use 100% pastured beef bones and marrow.
- Once you remove the bones from the sauce, keep them to make bone broth (avoid tossing).
- Recipe can be easily made in the Instant Pot. Instead of sautéing in the dutch oven, saute in the Instant Pot. Add your items to the IP as you would the dutch oven. Lock the lid and cook for 30 minutes at high pressure. Allow the pot to release naturally. Proceed with storage.
- Avoid using regular mouth mason jars for freezer storage. Jars must be freezer-approved - wide mouth Ball or Kerr Pint jars work beautifully..
Have an Instant Pot? See our notes in the recipe card to make in your Instant Pot.
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