Penne Pasta With Simple Beef Neck Sauce

• 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
• 1/4 cup grated Parmesan cheese, or to taste

1. Preheat oven to 400 degrees F (200 degrees C). Spread neck bones and onions out in the bottom of a roasting pan.
2. Roast in the preheated oven until bones are browned and caramelized, 45 minutes.
3. 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.
4. Stir parsley, oregano, red pepper flakes, salt, and ground black pepper into tomato sauce mixture; simmer until flavors combine, 10 to 15 minutes.
5. 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.
6. 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.

beef neck, onion, tomato sauce, water, fresh parsley, fresh oregano, red pepper, salt, penne pasta, parmesan cheese

Taken from www.allrecipes.com/recipe/240092/penne-pasta-with-simple-beef-neck-sauce/ (may not work)