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Bone Marrow Tomato Sauce Recipe: Rich & Flavorful Pasta Sauce

When the weather turns chilly, nothing warms the soul like a rich and hearty tomato sauce. This Bone Marrow Tomato Sauce is an unctuous, velvety recipe perfect for cozy winter days. Infused with the depth of roasted bone marrow and the brightness of quality tomatoes, it’s a versatile sauce you’ll turn to again and again. Whether served over veal parmesan, spooned onto cheese ravioli, or used as the base for a luxurious ragu or vodka sauce, this recipe will elevate any dish it accompanies.

While I recommend using high-quality tomatoes for the best flavor—like Hunt’s boxed tomato sauces or Italian market brands—you can still achieve incredible results with budget-friendly options. The addition of bone marrow takes this sauce to another level, adding richness, depth, and authentic Italian ragu vibes. Buon appetito!

Why You’ll Love This Recipe

  • Rich and Flavorful: The roasted bone marrow creates an unparalleled depth of flavor, perfect for those who love bold, hearty sauces.

  • Perfect for Winter: This comforting sauce is just what you need to warm up on cold days.

  • Versatile: Use it as a topping for pasta, a base for ragu, or even to enhance a vodka sauce.

  • Simple Ingredients, Big Impact: With just a few pantry staples and one special ingredient, you’ll have a sauce that tastes like it came straight from an Italian kitchen.

  • Customizable: Don’t have bone marrow? Skip it! The sauce is still delicious without it.

Ingredients:

  • 4–5 pieces of 2-inch bone marrow (ask your butcher for help)

  • 4 tbsp olive oil

  • 2 large onions (any variety), finely diced

  • 4 large garlic cloves, smashed and minced

  • 1 tbsp dried oregano

  • 5–6 large cans (680–796 ml) of tomato sauce, puree, or whole Italian tomatoes in puree

  • ¼ cup tomato ketchup

  • 1 tbsp coarse salt (adjust to taste)

  • 2 tsp ground black pepper

Instructions:

  1. Preheat the Oven: Set your oven to 400°F (200°C).

  2. Roast the Bone Marrow: Arrange the bone marrow pieces on a parchment-lined baking sheet with a rim. Roast for 30–35 minutes or until the marrow is dark golden and aromatic.

  3. Prepare the Sauce Base:

    • While the marrow roasts, heat olive oil in a large stockpot over medium-high heat.

    • Add diced onions and minced garlic. Sauté for 5–8 minutes, stirring frequently, until softened and fragrant.

    • Stir in dried oregano and cook for an additional 2 minutes.

  4. Combine Ingredients: Add tomato sauce or puree to the pot along with the ketchup. Stir well and season with salt and pepper. Reduce the heat to low-medium and let the sauce simmer gently.

  5. Add the Roasted Bone Marrow: Once the marrow is roasted, carefully transfer the pieces into the sauce, including any rendered fat from the baking sheet. Stir to combine.

  6. Simmer: Allow the sauce to simmer on low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking.

  7. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt or pepper if necessary.

  8. Serve: Spoon over pasta, layer in lasagna, or serve as a dipping sauce with crusty bread.

Pro Tips:

  • For extra depth of flavor, add a splash of red wine when sautéing the onions.

  • Leftovers freeze well—store in airtight containers for up to 3 months.

    Serve with my Braised Beef Tortellini, Recipe on Side Bar

Favortie Canned Tomatoes

Make my Parker House Rolls for a perfect meal! Recipe here!

Dehydrated Sourdough Starter
Dehydrated Sourdough Starter
CA$18.00

Braised Beef Tortellini

Bone Marrow Tomato Sauce Recipe: Rich & Flavorful Pasta Sauce

Bone Marrow Tomato Sauce Recipe: Rich & Flavorful Pasta Sauce
Yield: 6-8
Author:
When the weather turns chilly, nothing warms the soul like a rich and hearty tomato sauce. This Bone Marrow Tomato Sauce is an unctuous, velvety recipe perfect for cozy winter days. Infused with the depth of roasted bone marrow and the brightness of quality tomatoes, it’s a versatile sauce you’ll turn to again and again. Whether served over veal parmesan, spooned onto cheese ravioli, or used as the base for a luxurious ragu or vodka sauce, this recipe will elevate any dish it accompanies.While I recommend using high-quality tomatoes for the best flavor—like Hunt’s boxed tomato sauces or Italian market brands—you can still achieve incredible results with budget-friendly options. The addition of bone marrow takes this sauce to another level, adding richness, depth, and authentic Italian ragu vibes. Buon appetito!Why You’ll Love This RecipeRich and Flavorful: The roasted bone marrow creates an unparalleled depth of flavor, perfect for those who love bold, hearty sauces.Perfect for Winter: This comforting sauce is just what you need to warm up on cold days.Versatile: Use it as a topping for pasta, a base for ragu, or even to enhance a vodka sauce.Simple Ingredients, Big Impact: With just a few pantry staples and one special ingredient, you’ll have a sauce that tastes like it came straight from an Italian kitchen.Customizable: Don’t have bone marrow? Skip it! The sauce is still delicious without it.

Ingredients

  • 4–5 pieces of 2-inch bone marrow (ask your butcher for help)
  • 4 tbsp olive oil
  • 2 large onions (any variety), finely diced
  • 4 large garlic cloves, smashed and minced
  • 1 tbsp dried oregano
  • 5–6 large cans (680–796 ml) of tomato sauce, puree, or whole Italian tomatoes in puree
  • ¼ cup tomato ketchup
  • 1 tbsp coarse salt (adjust to taste)
  • 2 tsp ground black pepper

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Roast the Bone Marrow: Arrange the bone marrow pieces on a parchment-lined baking sheet with a rim. Roast for 30–35 minutes or until the marrow is dark golden and aromatic.
  3. Prepare the Sauce Base:
  4. While the marrow roasts, heat olive oil in a large stockpot over medium-high heat.
  5. Add diced onions and minced garlic. Sauté for 5–8 minutes, stirring frequently, until softened and fragrant.
  6. Stir in dried oregano and cook for an additional 2 minutes.
  7. Combine Ingredients: Add tomato sauce or puree to the pot along with the ketchup. Stir well and season with salt and pepper. Reduce the heat to low-medium and let the sauce simmer gently.
  8. Add the Roasted Bone Marrow: Once the marrow is roasted, carefully transfer the pieces into the sauce, including any rendered fat from the baking sheet. Stir to combine.
  9. Simmer: Allow the sauce to simmer on low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
  10. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt or pepper if necessary.
  11. Serve: Spoon over pasta, layer in lasagna, or serve as a dipping sauce with crusty bread.

Notes

Pro Tips:

For extra depth of flavor, add a splash of red wine when sautéing the onions.

Leftovers freeze well—store in airtight containers for up to 3 months.