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4.60 from 5 votes

Homemade Tomato Sauce with Beef Bones and Bone Marrow

Homemade Tomato Sauce made with beef bones and bone marrow - rich in nutrients and a flavor that's out of this world!
Course Main Course
Cuisine American
Keyword beef bone, bone marrow
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6 people
Author Sheryl

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..